Zesty Roasted Chicken
Infuse your dinner table with vibrant, citrusy flavors by preparing this Zesty Roasted Chicken—a stunning centerpiece guaranteed to impress. This recipe takes a classic roast chicken and elevates it with the refreshing zest of lemon and orange, aromatic fresh herbs like rosemary and thyme, and a colorful medley of roasted vegetables. The chicken is generously seasoned with a bold blend of paprika, kosher salt, and black pepper, then basted in its own juices as it roasts to golden perfection. The bed of onions, carrots, and celery absorbs the rich chicken broth, creating a flavorful side dish that complements every savory bite. Perfect for weeknight dinners or special occasions, this easy yet elegant meal is ready in under two hours and serves up comforting, zesty goodness in every bite.
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Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 3 tablespoons olive oil
- 2 lemon
- 1 orange
- 6 garlic cloves
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt
- 2 onions
- 4 carrots
- 3 celery stalks
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and remove any giblets. Place it on a large cutting board or in a roasting pan.
Rub the outside and under the skin of the chicken with the olive oil.
Zest one lemon and one orange, then cut them in half. Squeeze the juice of one lemon and half of the orange over the chicken.
Stuff the cavity of the chicken with the zested lemon, zested orange, 4 garlic cloves, rosemary sprigs, and thyme sprigs.
In a small bowl, mix the paprika, ground black pepper, and kosher salt. Rub this mixture all over the chicken, ensuring even coverage.
Peel and roughly chop the onions, carrots, and celery stalks. Spread these vegetables evenly in a roasting pan.
Smash the remaining 2 garlic cloves and add them to the vegetables in the roasting pan.
Pour the chicken broth into the pan around the vegetables.
Place the chicken on top of the bed of vegetables, breast-side up.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with the juices from the pan every 30 minutes to keep it moist.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the chicken with the roasted vegetables and pan juices for a hearty and delicious meal.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2219 mg | 96% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 53.4 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3092 mg | 66% | |
*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.
