Citrus and Herb Roast Chicken

Name: Citrus and Herb Roast Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1.6 kilograms Chicken; 1 Garlic Head; 1 Lemon; ½ Orange; 70 grams Butter; 3 tablespoons Parsley; 2 tablespoons Dill; 1½ teaspoons Salt

1 hrs 20 min·1 Views

Flora Petrova

365 Recipes

Tender whole roast chicken with aromatic herb-garlic butter tucked under the skin, stuffed with lemon and garlic, and finished with a caramelized orange glaze. Perfect for a cozy weekend dinner with roasted vegetables or potatoes.

Allergens

Halal

Gluten-Free

1,978kcal

6 Portions · 980 g

Protein

222 g

Carbohydrates

4 g

Fat

119 g

Fiber

4 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
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All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

6

g

Chicken1.6 kilograms
Garlic Head1
Lemon1
Orange½
Butter70 grams
Parsley3 tablespoons
Dill2 tablespoons
Salt1½ teaspoons

Preheat and prepare tray

1
Preheat the oven to 190°C (375°F).
2
Line a baking tray with parchment paper.

Mix the herb butter

3
Finely chop 3 tbsp parsley and 2 tbsp dill.
4
Peel and mince 2 cloves garlic.
5
In a small bowl, combine 70 g softened butter, the chopped herbs, minced garlic, and 1 tsp salt until smooth.

Stuff and prepare the chicken

6
Cut 1 head of garlic in half horizontally.
7
Cut 1 lemon into quarters.
8
Gently loosen the skin over the breast and thighs of the 1.6 kg chicken with your fingers.
9
Spread the prepared herb butter evenly beneath the loosened skin of the chicken.
10
Season the chicken cavity with 0.5 tsp salt.
11
Stuff the cavity with the halved garlic head and the lemon quarters.
12
Place the stuffed chicken breast-side up on the lined baking tray.

Roast and glaze

13
Roast the chicken in the oven for 45 minutes.
45 min
14
Squeeze the juice from 0.5 orange into a small cup.
15
Remove the tray from the oven and spoon the accumulated melted pan juices and the orange juice all over the skin.
16
Return the chicken to the oven and roast for another 15 minutes until the skin is deep golden brown and crispy.
15 min