Rosemary Citrus Roast Chicken (overnight marinade) with Roasted Potatoes

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.

Note: start this the day/evening before you want to serve it.

Rosemary Citrus Roast Chicken

original recipe by Christina Conte 

• 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.

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

Yield: 5

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

A super delicious and juicy chicken with lovely roasted potatoes.

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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

1. 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.
2. Pull the rosemary off the stem and scatter in and on the chicken, then sprinkle the salt inside and outside, also.
3. 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.
4. 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)

1. 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.
2. 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.
3. 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: 1
Amount Per Serving:Calories: 414Total Fat: 10gCarbohydrates: 24gProtein: 45g

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