Slow Roasted Citrus Chicken

Tired of plain chicken?  Try adding lemon and orange next time you roast that bird.  Sure, the finished product is pretty, but this recipe is easy and requires little in the way of culinary expertise.

Here’s What You Will Need:

1 Large Roasting Chicken

1 Medium Orange

1 Lemon

2 Cloves Garlic, peeled but left whole

1 T. Herb de Provence (lavender is what makes this fancy sounding herb blend different)

1 Small Onion, quartered

Salt and Pepper

2 T. Melted Butter

Preheat the oven to 375 degrees and line a roasting pan with a metal rack.  If you don’t have one, no worries, instead lightly grease your pan with non-stick spray.

A roasting pan with a rack is a handy tool to have on hand in your kitchen.

*Important time and hand saver:  to reduce prep time and multiple hand washings, have all ingredients, including the salt and spices, ready in containers as you will need to periodically flip the bird to season all sides.

Place the chicken breast side up in your roasting pan and zest the orange and the lemon over the chicken (this involves using a zester – see pic – but if you don’t have one, use the finest grating side of your shredder).


Quarter the orange and the lemon.

Stuff the cavity of the chicken with the whole garlic cloves and the orange, lemon, and onion pieces.

Sprinkle the front and back of the chicken evenly with the Herb de Provence and liberally salt.  Pepper to your liking.

Pour the melted butter over the breast side of the bird, cover with foil, and bake in a preheated oven according to weight.

While the trick to a juicy bird is not over cooking it, the chicken breast should reach 165 degrees (the leg about 175 degrees).

Once fully cooked, increase the oven temperature to broil and cook until the skin of the bird browns and becomes crisp (usually about 3-5 minutes).  Good time to turn on the vent fan, just for a sec.

Remove the pan from the oven and allow the chicken to rest for 15 minutes before slicing and serving.

If desired, use the drippings to make pan gravy.

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