Ingredients
For the Chicken
* 1 whole chicken (about 4–5 lbs / 1.8–2.2 kg)
* 2 tablespoons olive oil
* 1 teaspoon salt
* ½ teaspoon black pepper
* 2 tablespoons fresh rosemary, finely chopped
* 1 lemon, sliced
* 1 orange, sliced
For the Sticky Citrus Glaze
* ¼ cup fresh orange juice
* 2 tablespoons fresh lemon juice
* 3 tablespoons honey
* 2 tablespoons brown sugar
* 2 cloves garlic, minced
* 1 tablespoon Dijon mustard
* 1 teaspoon fresh rosemary, chopped
* Pinch of salt
Instructions
1. Preheat your oven to 400°F (200°C). Lightly grease a roasting pan or baking dish.
2. Pat the chicken dry with paper towels. Rub the entire chicken with olive oil, then season with salt, pepper, and chopped rosemary.
3. Place the lemon and orange slices inside the cavity of the chicken and arrange any remaining slices around the bird in the roasting pan.
4. In a small bowl, whisk together the orange juice, lemon juice, honey, brown sugar, garlic, Dijon mustard, rosemary, and salt until well combined.
5. Roast the chicken for 45 minutes. Remove from the oven and brush generously with the citrus glaze.
6. Continue roasting for another 25–35 minutes, brushing with additional glaze every 10 minutes. The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
7. If you want extra caramelization, switch the oven to broil for 2–3 minutes at the end, watching carefully to prevent burning.
8. Let the chicken rest for 10–15 minutes before carving.
