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 is the perfect recipe for a weekend dinner or your next night of hosting.

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!

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5 from 1 Review

Prep Time:15 minutes mins

Cook Time:45 minutes mins

Total Time:1 hour hr

Yields: 5

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!

Watch the Recipe Video