Tag Archives: herbs

Citrus & Herb Roast Chicken

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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.

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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!

Ingredients

  • 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)

Directions

  1. Preheat oven to 425
  2. Rinse chicken well; pat dry
  3. Place chicken on large roasting pan or cookie sheet
  4. Salt and pepper the inside of the chicken
  5. 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
  6. Tie the legs together with kitchen string and tuck the wings under
  7. Brush outside of chicken with the olive oil
  8. Liberally sprinkle outside of chicken with salt and pepper
  9. Roast the chicken for approximately 90 minutes; check on it occasionally
  10. The juices should run clear when you put a cut between the leg and the thigh
  11. Remove the chicken to a plate or serving platter; cover with aluminum foil to keep warm and let sit for 10-15 minutes
  12. Carve and serve with remaining sprigs of herbs and any remaining lemon, orange or garlic slices. Sprinkle with freshly chopped parsley.

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Filed under chicken, Holidays, Shabbat