A fresh take on roast chicken, this recipe leaves the meat tender, moist and perfectly infused with a citrus-flavor, nicely complemented by the mingling tastes of sage, rosemary and thyme.
The colors are beautiful, and this goes really well with a side of quinoa (see Martha’s Recipe) or a dark veggie green.
This is a perfect recipe for a shabbat dinner chicken, or for a holiday, or just for having a nice, belly-warming simply delish meal. Inspired by the Barefoot Contessa Ina Garten’s Roast Chicken, Shira has made a few changes to this recipe to make it her own. Bon appetit!
- One 5-6lb. roasting chicken
- kosher salt
- Freshly ground pepper
- large bunch of fresh thyme
- large bunch of fresh rosemary
- large bunch of fresh parsley
- 2 lemons – cut in halves or quarters
- 1 large orange – cut in half
- 1 head of garlic – sliced in half, crosswise
- 1/4 cup of olive oil (or adjust to taste)
- Preheat oven to 425
- Rinse chicken well; pat dry
- Place chicken on large roasting pan or cookie sheet
- Salt and pepper the inside of the chicken
- Stuff the cavity with most of the thyme, rosemary and parsley (no need to chop), lemons and orange; be sure to mix it around so the flavors will be distributed evenly
- Tie the legs together with kitchen string and tuck the wings under
- Brush outside of chicken with the olive oil
- Liberally sprinkle outside of chicken with salt and pepper
- Roast the chicken for approximately 90 minutes; check on it occasionally
- The juices should run clear when you put a cut between the leg and the thigh
- Remove the chicken to a plate or serving platter; cover with aluminum foil to keep warm and let sit for 10-15 minutes
- Carve and serve with remaining sprigs of herbs and any remaining lemon, orange or garlic slices. Sprinkle with freshly chopped parsley.