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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!
Servings 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!