Citrus Basted Chicken
Infuse your dinner table with vibrant, zesty flavors by trying this Citrus Basted Chicken recipe, a true showstopper for any occasion. Featuring a whole roasted chicken generously coated in a tangy blend of orange juice, lemon juice, garlic, and honey, this dish is elevated with fragrant herbs like rosemary and thyme. As the chicken roasts, the citrus-infused basting keeps it juicy and tender, while the orange and lemon slices caramelize beautifully alongside, creating a stunning presentation. The result is a golden, aromatic bird with a crispy, flavorful skin and succulent meat that pairs perfectly with the rich pan juices. Ready in under two hours and perfect for feeding a crowd, this citrus-basted masterpiece is as easy to make as it is delicious.
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Recipe Information
Ingredients
- 1 approximately 4 lb Whole chicken
- 0.5 cup Orange juice
- 0.25 cup Lemon juice
- 2 tbsp Olive oil
- 4 Garlic cloves, minced
- 2 tbsp Honey
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 1.5 tsp Salt
- 0.75 tsp Black pepper, freshly ground
- 1 Orange, sliced
- 1 Lemon, sliced
- 0.5 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and place it breast-side up in a roasting pan.
In a small bowl, whisk together the orange juice, lemon juice, olive oil, minced garlic, honey, rosemary, thyme, salt, and black pepper.
Using a spoon or brush, spread half of the citrus mixture all over the chicken, including under the skin if possible.
Arrange the orange and lemon slices around the chicken in the roasting pan, then pour the chicken broth into the bottom of the pan.
Place the chicken in the oven and roast for 30 minutes uncovered.
After 30 minutes, baste the chicken with the juices from the pan and brush additional citrus mixture over the chicken.
Continue roasting for another 60 minutes, basting every 20 minutes, until the internal temperature at the thickest part of the chicken reads 165°F (74°C).
If the chicken skin begins to brown too quickly, tent it loosely with aluminum foil to prevent burning.
When the chicken is done, remove it from the oven and let it rest for 10-15 minutes before carving.
Serve the chicken with the roasted citrus slices and pan juices spooned over the top for extra flavor.
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 10.2 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
