Oven-Roasted Citrus Herb Garlic Chicken

There’s nothing quite like gathering your favorite people for a cozy dinner party. The sound of laughter, the smell of something delicious in the oven, and the joy of sharing a meal all make it feel a little extra special. For my latest gathering, the highlight was a Oven-Roasted Citrus Herb and Garlic Chicken. This

Jump to recipe

My Favorite Oven-Roasted Citrus Herb Garlic Chicken

Oven-Roasted Citrus Herb Garlic Chicken

Whole Chicken with Herb Rub, Roasted Garlic & Citrus Zest

A juicy, golden roast chicken infused with fresh citrus, herbs, and sweet roasted garlic. This dish is so simple to prepare but packed with flavor, it's perfect for a cozy dinner or impressing guests. Trust me, you'll want to save this one!

Print It Pin It

Yields:

Ingredients

Marinade

1 orange juiced and zested
1 lemon juiced and zested
1 1/2 sticks unsalted butter melted
1/3 cup olive oil
4 garlic cloves minced
2 tbsp thyme finely chopped
2 tbsp rosemary finely chopped
2 tbsp parsley finely chopped
salt & pepper

Chicken

4 lb whole chicken
1 tsp kosher salt

Veggies

6 carrots peeled
2 cups baby potatoes
2 garlic bulbs tops cut off

Instructions

Pat the chicken dry with paper towels and sprinkle the inside cavity of each chicken with 1 teaspoon of kosher salt.
In a bowl, combine all the marinade ingredients and whisk until well mixed. Rub the marinade generously over the chicken, inside, outside, and under the skin. Reserve about 1/4 cup of the marinade for the vegetables.
Preheat the oven to 400°F. Place the chicken in the center of a large roasting pan. Arrange the carrots and baby potatoes around the chicken, then toss them with the reserved marinade. Season the vegetables with salt and pepper.
Roast the chicken for 1.5–2 hours, basting with pan drippings every 20 minutes. Once the chicken begins to brown, loosely cover them with foil to prevent over-browning, and continue roasting until the internal temperature in the thickest part of the breast reaches 165°F.
Remove the chicken from the oven and let them rest for 10-15 minutes. Squeeze the roasted garlic over the chicken and vegetables, mixing to coat everything.
Carve the chickens and serve with the roasted vegetables. Garnish with fresh herbs or a sprinkle of citrus zest. Enjoy!