Piquant Roasted Chicken
Savor the bold, zesty flavors of Piquant Roasted Chicken, a show-stopping centerpiece perfect for family dinners or special occasions. This recipe combines the brightness of citrus juices, the warmth of spices like paprika, cumin, and coriander, and the aromatic charm of fresh rosemary and thyme. The whole chicken is marinated in a vibrant blend of olive oil, lemon juice, orange juice, and minced garlic before being roasted to golden perfection. Stuffed with onion and lemon slices, this dish achieves an irresistible depth of flavor, while basting during the roasting process ensures a delectably crispy skin. Serve this succulent roast with your favorite sides for a dish that’s as comforting as it is unforgettable. Keywords: roasted chicken recipe, citrus spice roast, easy whole chicken dinner.
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Recipe Information
Ingredients
- 1 approximately 4 pounds whole chicken
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons orange juice
- 4 cloves garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon crushed red pepper flakes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 fresh rosemary sprigs
- 5 fresh thyme sprigs
- 1 onion, quartered
- 1 lemon, sliced
Instructions
Preheat your oven to 425°F (220°C) and position a rack in the center of the oven.
Pat the chicken dry with paper towels and place it on a roasting rack in a baking dish or roasting pan.
In a small mixing bowl, whisk together the olive oil, lemon juice, orange juice, minced garlic, paprika, ground cumin, ground coriander, crushed red pepper flakes, salt, and black pepper to create the marinade.
Rub the marinade generously all over the chicken, making sure to coat the skin thoroughly as well as the cavity for maximum flavor.
Stuff the cavity of the chicken with the fresh rosemary sprigs, thyme sprigs, the quartered onion, and lemon slices.
Tie the legs together using kitchen twine, and tuck the wings underneath the bird to prevent burning.
Roast the chicken in the preheated oven for 70-90 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Baste the chicken with its own drippings every 15-20 minutes for a beautifully browned and flavorful crust.
Once cooked, remove the chicken from the oven and tent it loosely with foil. Allow it to rest for 15 minutes to retain its juices before carving.
Carve the chicken and serve it with your choice of sides such as roasted vegetables, mashed potatoes, or a fresh green salad. Enjoy!
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 8.9 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1032 mg | 22% | |
*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.
