This rosemary citrus roast chicken recipe is absolutely one of the easiest ways to prepare the tastiest chicken with a minimal of fuss!
Today, the UK continues to celebrate the Queen’s Jubilee with a bank holiday.
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Roast dinners are part of the British culture and something they do really well. I love roasts, partly because they are so easy, yet delicious, so I’m sharing my favorite roast chicken recipe, however, it isn’t very British, I’m afraid, with lots of citrus and rosemary!
I hope you can see on the pictures how wonderfully juicy this chicken is, because if there’s one thing I cannot stand, is overcooked, dry chicken. It’s so moist and delicious, gravy is truly unnecessary. Rosemary citrus roast chicken is perfect for a meal that you want to prepare ahead of time which you can just throw in the oven afterwards.
Throw some partially cooked potatoes in the roasting pan, and a green vegetable as a side, and you have a meal fit for a Queen! (sorry, couldn’t resist!)
Another way to roast potatoes.
Start this the day before you want to serve it. This recipe was added to Lavender and Lovage’s Cooking with Herbs Challenge for September, 2014. Click the Cooking with Herbs button below to see many more recipes using Mediterranean herbs.
Rosemary Citrus Roast Chicken
- one roasting chicken, preferably organic
- 2 or 3 tangerines
- 1 or 2 oranges
- 2 or 3 lemons         (note: citrus can be any combination, or solely lemons, lemon/lime;
- 1 lime                        mix and match any you like-I like this combination)
- 1/2 grapefruit
- sprig of fresh rosemary
- 5 or 6 cloves or garlic
- about 3/4 cup (6 oz) white wine
- 2 tsp salt
- black pepper
Wash the chicken, removing giblets, and any feathers, fat etc. Place in a large glass bowl and squeeze all the citrus juices on to the chicken.
Add the wine.
Pull the rosemary off the stem and scatter in and on the chicken, then sprinkle the salt inside and outside, also.
Slice the garlic and place it on top and inside the chicken, along with some freshly ground black pepper.
Cover with plastic wrap and let marinate overnight, at least 12 hours. I turn the chicken over once during this time.
When you’re ready to cook the birdie, place it in a roasting pan, I trussed (cut a hole in each side of the skin opposite each leg, and pulled the legs through, but it usually opens up while cooking; use string if you want to be sure to keep it tied up properly) the chicken, but it’s not necessary (do not add the marinade.)
Preheat the oven to 375º F (191ºC)
Once the chicken is in the oven. Boil some potatoes in salted water until just partially cooked, drain the water and, with the lid on, shake the pot to “rough up” the potatoes. Add them to the roasting pan, next to the chicken. Taste a little of the potato to see if it needs additional salt, and if so, sprinkle some on.
Continue to cook, until the chicken is done. (About 2o minutes per lb.)
You can increase the oven temp by a bit if you want more browning or crispiness, the last few minutes (thermometer inserted in the thickest part of the bird, between the breast, thigh and leg should read 165ºF or 74ºC.) The chicken should be golden brown.
Let the chicken cool for about 10 minutes, covered loosely with a tent of aluminum foil, before slicing, to allow the juices to reabsorb into the meat.
Juicy, juicy, juicy! I hope you try this Rosemary Citrus Roast Chicken recipe and enjoy it as much as my family and I do! Let me know if you try it in the comments below.
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Rosemary Citrus Roast Chicken (overnight marinade) with Roasted Potatoes
A super delicious and juicy chicken with lovely roasted potatoes.
Ingredients
- one roasting chicken, preferably organic
- 2 or 3 tangerines
- 1 or 2 oranges
- 2 or 3 lemons (note: citrus can be any combination, or solely lemons, lemon/lime;
- 1 lime mix and match any you like-I like this combination)
- 1/2 grapefruit
- sprig of fresh rosemary
- 5 or 6 cloves or garlic
- about 3/4 cup (6 oz) white wine
- 2 tsp salt
- black pepper
- potatoes
Instructions
- Wash the chicken, removing giblets, and any feathers, fat etc. Place in a large glass bowl and squeeze all the citrus juices on to the chicken. Add the wine.
- Pull the rosemary off the stem and scatter in and on the chicken, then sprinkle the salt inside and outside, also.
- Slice the garlic and place it on top and inside the chicken, along with some freshly ground black pepper. Cover with plastic wrap and let marinate overnight, at least 12 hours. I turn the chicken over once during this time.
- When you're ready to cook the birdie, place it in a roasting pan, I trussed (cut a hole in each side of the skin opposite each leg, and pulled the legs through, but it usually opens up while cooking; use string if you want to be sure to keep it tied up properly) the chicken, but it's not necessary (do not add the marinade.)
!Preheat the oven to 375º F (191ºC)
- Once the chicken is in the oven. Boil some potatoes in salted water until just partially cooked, drain the water and, with the lid on, shake the pot to "rough up" the potatoes. Add them to the roasting pan, next to the chicken. Taste a little of the potato to see if it needs additional salt, and if so, sprinkle some on. Continue to cook, until the chicken is done.
- You can increase the oven temp by a bit if you want more browning or crispiness, the last few minutes (thermometer inserted in the thickest part of the bird, between the breast, thigh and leg should read 165ºF or 74ºC.) The chicken should be golden brown.
- Let the chicken cool for about 10 minutes, covered loosely with a tent of aluminum foil, before slicing, to allow the juices to reabsorb into the meat.
Notes
Nutrition info is for a 3 lb chicken and about 6 medium potatoes.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving:Calories: 414 Total Fat: 10g Carbohydrates: 24g Protein: 45g
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What setting u cook the chicken on convection broil bake or roastierre? Got my all marinate and going to cook the bird tonight. Just want to know what will be the best setting. Thank!
Hi Mamat, sorry, I just flew from Australia so that’s the reason for my delay in responding. I like to cook my chicken on convection roast (definitely don’t broil). Hope it turned out well! CC
[…] to make your life a little easier? Christina’s Cucina has this Rosemary Citrus Roast Chicken overnight recipe that is going to help make dinner go a little […]
Did you use Yukon gold potatoes?
Hi Linda, I love Yukon gold, but sometimes use Russets, too. CC
[…] journey, I have been inspired by several recipes on different websites including ChristinasCucina(https://www.christinascucina.com/rosemary-citrus-roast-chicken-overnight/) and Allrecipes(https://www.allrecipes.com/). This recipe can be divided into three main parts […]
I have never marinaded a whole chicken overnight before. What a time saver for dinner. Looks stunning.
Really? You should try it, it’s so good!
[…] easy chicken recipe you may […]
I can’t wait until dinner! So, i started marinating this morning, it won’t be 12 hours, more like 8. Approximately, how long does a 4.5 lb chicken take to cook?
I have my thermometer, but this is my 1st roast chicken. Haha
Just to plan our dinner time. It looks amazing!
Thank you,
Michelle
Hi Michelle! I’m excited for you because you’re going to love this roast chicken! I’d say it’s probably about 1.5 hours for a chicken that size. Don’t forget to let it sit for a while before digging in! Bon appetit! Let me know how it turns out! CC
I will confess that I am not really a chicken fan, but whole roast chickens always look so beautiful and so perfect to serve for company with the beautiful browned crispy skin. I love the idea of pairing rosemary and citrus – such a great flavor combination.
Thanks, Julie! I agree.
Love the sound of this. My favourite chicken traybake is orange, lemon and thyme. Think I’ll swap out for rosemary next time.
Delicious with thyme, too, but rosemary makes it more Italiano! ;)
I can definitely see on the pictures how wonderfully juicy this chicken is! So tender and moist – perfect for a weekend dinner – a treat for sure!
Thanks so much!
This chicken looks so moist and delicious ! I am pregnant so I will wait a bit before trying a wine based recipe but looks definitely amazing!
All the alcohol is cooked out, so it’s not a concern, but definitely do what you think is right! Congratulations, by the way! :)
OMG this looks like perfection! The crispness of the potatoes and chicken looks SO good! YUM!
Thanks, Valentina!! :)
[…] HotPot 2. baked courgettes with feta, tomato, mint & marjoram by De Tout Coeur Limousin 3. ROSEMARY CITRUS ROAST CHICKEN by Christina of Christina Cucina 4. Greek salad by Heidi of eat like you love yourself   5. Fattoush  by Notes from […]
This chicken looks amazing, such a fresh sounding marinade and beautiful photography. I always end up cooking in the evening so struggle with lighting for mine!
I know what you mean, Carrie! I have an eastern facing kitchen and start struggling about this time of year. The chicken is absolutely gorgeous, and so easy to prepare! I hope you’ll try the marinade sometime! Thanks for stopping by! CC
GORGEOUS Christina! I LOVE recipes like this – thanks SO much for linking up to Cooking with Herbs for September with such a fabulous recipe! Karen
Thank you, Karen!! Great theme!
Do you season the potatoes at all before cooking?
Hi Neni, sorry I missed your question until now! Yes, actually I salt the water when I boil the potatoes and if they need more salt, I add it once I’ve put them in the tray. You can add your choice of seasoning(s) when you are ready to roast them…rosemary is good with this chicken. Let me know if you make this and how it turns out! Christina
Came out brilliantly, took the left over marinade and added 2 cups of chicken stock, and some sugar, and 1 table spoon corn flour and boiled it down. A delicious sauce to accompany very moist and tasty chicken. Thanks for the recipe
Very good, Rachel! Try it without the sugar next time. :)