This roast chicken with citrus is made by stuffing a whole chicken with orange, lemon, garlic, and herbs, then roasting until golden and finishing with a citrus-infused pan sauce. Simple and elegant.
Here’s a well-kept secret: A roast chicken is always an impressive meal. It fills your home with heady smells, looks great on the table, and pleases all ages.–Susie Cover
LC Orange Chicken Note
No, this isn’t the sort of orange chicken that you find on Chinese takeout menus that comprises battered and fried chicken chunks drenched in a gloppy, cloying sauce. This is the sort of orange chicken that’s an easy, aromatic riff on roast chicken with lemon and will have both you and your family clamoring for it again. No lie. And unlike its sadly Americanized Chinese counterpart, it’s bathed in a smooth, silken pan sauce. The recipe makes a gracious plenty of this thin gravy, so spoon it over rice, potatoes, polenta, or whatever you choose to serve on the side.
Roasted Chicken with Citrus
- Quick Glance
- 40 M
- 2 H, 40 M
- Serves 4
- One (3- to 4-pound) whole chicken
- 3 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 small orange, preferably organic, quartered
- 1 lemon, preferably organic, quartered
- 6 cloves garlic, smashed
- 4 thyme sprigs, plus 1 tablespoon chopped thyme leaves
- 2 rosemary sprigs
- 4 cups homemade chicken stock or canned chicken broth
- 4 tablespoons unsalted butter (2 oz)
- 1 to 3 tablespoons all-purpose flour, or as needed
- 1. Preheat the oven to 375°F (190°C).
- 2. Pat the chicken dry inside and out. Season the inside with 2 teaspoons salt and the pepper. Place as many of the orange and lemon quarters, garlic cloves, and herb sprigs in the cavity as will fit. Cross the legs one over the other or tie them together with kitchen string to hold the contents inside. Tuck the wings underneath the chicken as if it was putting its arms behind its head. Squeeze a lemon quarter over the the chicken and rub the juice into the skin, then sprinkle the chicken with the remaining 1 teaspoon salt.
- 3. Place the chicken, breast side up, in a roasting pan. Toss any remaining orange and lemon quarters, garlic, and herb sprigs in the pan. Roast until the chicken’s juices run clear when a thigh is pierced with a fork or an instant-read thermometer registers 160°F (71°C) when inserted into the thickest part of a thigh, 1 1/2 to 2 hours, depending on the size. Transfer the chicken to a cutting board, cover loosely with aluminum foil, and let rest for 10 minutes.
- 4. While the chicken rests, pour 1 cup stock into the roasting pan and stir to scrape up any browned bits from the bottom. Strain the pan juices through a fine-mesh sieve into a saucepan and place over low heat. Add the butter and the remaining 3 cups stock and swirl the pan gently until the butter melts. Sprinkle 1 tablespoon of the flour over the liquid and whisk until it dissolves and the juices have thickened a little, 3 to 5 minutes. If a thicker sauce is desired, sprinkle the remaining 2 tablespoons flour, or more as needed, and whisk again.
- 5. Squeeze the juice from the orange and lemon quarters into the pan and cook, stirring, until the juices have thickened a little more and are glossy, about 5 minutes. The pan sauce should be thinner than a gravy and just lightly coat the back of a spoon. Stir in the chopped thyme. Taste and adjust the seasoning. (You’ll have ample pan sauce, but it’s lovely spooned over rice or potatoes or virtually anything else you can think to put on the same plate as this citrus roast chicken.)
- 6. Carve the roast chicken and arrange on a platter. Serve with the warm juices on the side.