Mouthwatering Citrus & Herb Roast Chicken

The first time I cooked a whole chicken, I was terrified. Boneless/skinless chicken breasts or thighs are definitely my go-to. But an entire chicken? Hell no. I think I spent hours scouring the internet and Pinterest for a simple recipe that would not end in tears and a partially cooked chicken. I ultimately made my first whole roasted chicken (after several terrified calls to my dad), and it was honestly so much easier than I imagined. 

This recipe is a bit more intricate than your typical roast chicken recipe, as it calls for a 14-24 hr brine for the chicken. You can always skip this step if you want, but a brine will help keep your chicken from drying out while cooking. 

For the brine, just remember that it is basically a water and salt mixture that helps tenderize your meat. You can add whatever herbs and citrus you want to the water, but I’m partial to a mix of lemons, rosemary, thyme, and bay leaf. The most important part of the brine is that the water is COLD. Raw chicken and warm water? Hellloooooo bacteria. Once the salt is dissolved in the water, throw your herbs and citrus in, and add the chicken (giblets packet removed). Cover and place in your fridge for at least 14-24 hours. 

Once you get your chicken brined, the real star of the show is the herbs and citrus that you are using for the chicken! 

• Herbs: Rosemary, thyme, and bay leaf are my favorite for chicken. I think they are so delicious together and really give the chicken a flavorful and fresh taste. 
• Citrus: Lemons, oranges, grapefruits, oh my! It’s really your choice what you want to stick in the cavity while your chicken cooks. Don’t be afraid to step out of the box and try something fun!

This recipe is fabulous, and I am so excited to make it again for friends and family!

Mouthwatering Orange & Herb Roast Chicken
Total cooking time: 80 mins + 24 hrs to brine
Serves: 4-5

Brining solution

• 3 quarts COLD water
• ½ c table salt (if using kosher salt, use ¾ c)
• 3-4 sprigs Rosemary
• 5-6 sprigs Thyme
• 2 Bay Leaves
• 1 lemon, quartered

Roasted Chicken

• 4-5 lb Whole Chicken (this recipe is based off a 4 lb chicken)
• 1 lemon, quartered
• 1 orange, quartered
• 3-4 sprigs Rosemary
• 5-6 sprigs Thyme
• 1 c unsalted butter, melted
• 1 tbs garlic powder
• 1 tbs dried Thyme
• 1 tsp red pepper flakes

Directions
Brining solution

1. Put 3 quarts of COLD water in a stockpot, and add salt. Stir until salt is dissolved, and set aside. 
2. Remove chicken from packaging, and throw away giblet packet from the cavity and rinse the chicken. 
3. Add chicken to stockpot with herbs and lemons. 
4. Cover and place in refrigerator for at least 14-24 hrs (no more than 24 hrs)
5. Remove from fridge, rinse & drain the chicken, and pat dry. 

Roast Chicken

1. Preheat oven to 375°F 
2. Melt butter, partially, and add herbs. Whisk to combine. Rub butter mixture over the bird, and between skin and meat. Skin will crisp up while cooking!
3. Stuff the cavity of the bird with lemon, orange, and herbs
4. Tie the drumsticks with cooking twine, and tuck the wings under to keep from burning
5. Place in oven, and cook for 60-70 mins (roughly 15 mins per lb)
6. Remove from oven, once thigh meat registers 165°F. Cover with tin foil and let stand for 10 mins before carving
7. Carve and serve!