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.
As an Amazon Associate I earn from qualifying purchases.
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.
Note: start this the day/evening before you want to serve it.
It’s so easy to prep, but if you only want to a few pieces of chicken for two of you, check out my similar air fryer chicken thighs recipe.
And now for the main event: rosemary roast chicken!
Rosemary Citrus Roast Chicken
original recipe by Christina Conte serves 6 people with a 5 lb chicken
FULL PRINTABLE RECIPE BELOW
- one roasting chicken, preferably organic (size doesn’t matter, use the size you need)
- 2 or 3 tangerines
- 1 or 2 oranges
- 2 or 3 lemons
- 1 lime
- 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
Note: citrus can be any combination you prefer; for example add more lemon and skip the grapefruit.
Prepare the Chicken for Marinating
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 liquid to the pan.)
Roast the Chicken
Preheat the oven to 375º F (191ºC)
Prepare the Potatoes
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 roast until the chicken is done (about 2o minutes per lb.).
During the last few minutes of roasting, you can increase the oven temperature a little if you want more browning or crispiness. A thermometer inserted in the thickest part of the bird, between the breast, thigh and leg should read 165ºF or 74ºC when the chicken is ready. By now, it 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.
Serve the Citrus Roast Chicken
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.
More chicken recipes here.
Don’t miss another recipe or travel post; sign up for my free subscription below.
I have to share this gorgeous citrus salad recipe with you from my pal, Cynthia, from What a Girl Eats.
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: 5 Serving Size: 1Amount Per Serving:Calories: 414Total Fat: 10gCarbohydrates: 24gProtein: 45g
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
[…] and marinades from garlic to orange. Reading about the overnight marinade of rosemary citrus at Christina’s Cucina caught my interest. I’m a huge citrus fan and I love rosemary. I use fresh rosemary […]
[…] Check it here. […]
Hello, my chicken is marinating in tge fridge right now. Do you roast the chicken covered or uncovered?
Hi Mihkel, roast it uncovered. Enjoy!
[…] to roast a chicken with excellent […]
[…] Rosemary Citrus Roast Chicken – This roast chicken from Christina’s Cucina will be one you make often simply because it’s so simple to make! Marinate the chicken overnight and roast the next day with some potatoes and you have a hearty meal for the entire family! […]
I used only lemon and lime citrus for the chicken because that is what I had on hand. This roasted chicken method will stun those who think the breast meat is dry. The entire chicken was so moist and delicious and really simple to make for an elegant meal.
Would it work to use this recipe but cook it in an insta pot
Hi Lindsay, of course, but unless you have a special instant pot, it won’t give the chicken the roasted texture, with a crisp skin.
At high altitude, roast chicken recipes often let the meat dry out, especially the breast, so I went into this with some amount of skepticism, but I needn’t have worried.
For a 5lb bird, my marinade consisted of three lemons, two oranges, three tangerines, and one yellow pomelo. And I just realized I forgot the wine! Pity, because it typically adds a good depth of flavor.
One change I made was with the rub, combining the salt, pepper, rosemary, and garlic in a small bowl so I could add them altogether. Instead of leaving it on the outside where the marinade would quickly wash it away once I turned the bird over, I loosened the skin over the breast and spread half of the rub under the skin and directly on the meat.
I’m not sure how to test potatoes for “just partially cooked”, but even though they didn’t finish at the same time as the meat, it worked to let them continue roasting in the oven till done while the chicken rested before carving. Supper preparation went simply and smoothly, and even though I didn’t start at the time I wanted, we still wrapped up the day and got to bed on time, because most of the prep came together the night before.
The breast turned out an excellent flavor and texture–better than the legs, which might be due to how I applied the rub, and better than the breast meat has been from other roast chicken recipes. The moral I take from this is to go digging for more methods using marinades and rubs, because the extra waiting time was definitely worth the improved supper.
Changes I’m considering for next time: I need to remember to add the wine to the marinade. And of course I’d like to try other citrus juice combinations, just for the fun of it! The rub could stand a little citrus zest in it. I think the marinade could make a good basting medium, so I might try adding it to the roasting pan.
[…] Rosemary Citrus Roast Chicken – Christina’s Cucina […]