🕒 Total Time: 1 hour 30 minutes
(Prep: 10 min + Marinate: 1–12 hrs | Cook: 1 hr 15 min)
Serves: 4–6
✅ Ingredients
- 1 whole chicken (about 3.5–4 lbs / 1.5–1.8 kg)
- 2 oranges, juiced (save the rinds)
- 1 lemon, juiced (save the rind)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary or thyme (or 1 tsp dried)
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: orange and lemon slices for roasting garnish
👨🍳 Instructions
1. Make the marinade:
In a small bowl, combine:
- Orange juice
- Lemon juice
- Olive oil
- Garlic
- Herbs
- Salt and pepper
Set aside the juiced citrus rinds to stuff the chicken later for extra aroma.
2. Marinate the chicken:
- Pat the chicken dry with paper towels.
- Place it in a large zip-top bag or a bowl.
- Pour the marinade over the chicken, coating it inside and out.
- If using a bowl, cover tightly.
- Marinate in the fridge for at least 1 hour, or up to 12 hours for deeper flavor.
3. Preheat oven to 400°F (200°C).
4. Prepare for roasting:
- Remove the chicken from the marinade and let it sit at room temp for 20 minutes.
- Stuff the cavity with the orange and lemon rinds (and herbs, if you like).
- Place chicken breast-side up in a roasting pan or baking dish.
- Optionally, arrange some orange and lemon slices around the chicken for extra flavor and presentation.
5. Roast the chicken:
- Roast for 1 hour to 1 hour 15 minutes, or until:
- Internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Skin is golden and crispy.
If the skin browns too quickly, cover loosely with foil.
6. Rest & serve:
- Let the chicken rest for 10–15 minutes before carving.
- Spoon over some pan juices before serving.
