Recipe by Sarah Thomas-Drawbaugh, Recipe Developer and Food Blogger, Healthyish Foods
Prep Time: 1 hr Cook Time: 2 hrs 15 mins Total Time: 3 hrs 15 mins Serves: 6
This citrus and herb whole roasted chicken recipe is easy to make and loaded with bright herby flavors. Perfect for any occasion, especially the holiday season. This chicken is so beautiful and flavorful your guests will be blown away. Plus, it’s perfect if you want a beautiful meal without making an entire turkey or holiday ham.
Dress up the presentation by serving extra orange and lemon wedges on the serving platter. You can also place fresh sprigs of thyme and rosemary around the cooked chicken. Option to stud the serving platter with fresh cranberries for an extra pop of color. Be sure you only place items on the serving platter that can be eaten. Option to dress up the surrounding table with fresh pine, eucalyptus or other decorations.
Ingredients:
5 lb. whole Smart Chicken
salt, to season
cracked black pepper, to season
¼ cup salted butter
3 sprigs thyme
3 sprigs rosemary
3 sprigs fresh parsley
2 tablespoons olive oil
4-5 cloves garlic, left whole
4-5 stalks celery, depending on size, rinse and remove ends
4-5 carrots, depending on size, rinse, peel, remove ends
1 sweet onion, peel and quarter
1 medium orange, peel on, quartered
1 small lemon, peel on, quartered
2.5-3 cups bone broth , or chicken broth
Directions
Remove the chicken from the refrigerator and let it rest at room temperature for 30-45 minutes.
Preheat the oven to 350°F. Slow roasting at 350°F makes for a juicier chicken.
Remove packaging and pat it dry with a clean paper towel. Be sure the chicken is very dry as this will allow for a crispy skin when roasting.
Season the inside of the bird with salt and cracked black pepper. Set it aside.
Grab a 5.5-quart Dutch oven. Add olive oil to the bottom of the Dutch oven.
Next, add half of the onion, half of the orange, prepared carrots, celery and garlic to the bottom of the pot. Season with salt and cracked black pepper. Place the whole chicken on top of the vegetables and fruit. Stuff the cavity of the bird with the fresh herbs, remaining half orange, remaining half onion, and quartered small lemon. Cover the outside of the chicken in the butter using your hands. Be sure to get under the skin and on top of the skin.
Next, pour the bone broth into the bottom of the Dutch oven. This will prevent the ingredients on the bottom of the pan from burning and will be used to occasionally baste the bird. Place the chicken in the oven and cook for 2 – 2 ¼ hours or until the internal temperature reaches 165 degrees Fahrenheit.
Option to broil the chicken for 2-3 minutes at the end to ensure you get a crispy brown skin on top.
Let the chicken rest for 25-30 minutes before slicing. This locks in the juices.
Nutrition
serving: 1serving, calories: 993kcal, carbohydrates: 14g, protein: 75g, fat: 70g, saturated fat: 22g, polyunsaturated fat: 13g, monounsaturated fat: 29g, trans fat: 1g, cholesterol: 304mg, sodium: 418mg, potassium: 1061mg, fiber: 3g, sugar: 8g, vitamin a: 7800IU, vitamin c: 35mg, calcium: 99mg, iron: 4mg
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