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citrus & herb roasted chicken

(1 rating)
logansw avatar
Recipe by
Sherri Williams
@logansw
Crestview, FL

Roasted chicken is one of my absolute favs! I would have to say this would be one of my "Death Row" dish request. My hubby and I both love roasted chicken so much that I cook this at least twice a month. If you look closely at the chicken breasts, you will see the heart shape. It's so so #WOWTASTIC! Cooking with Love & Passion sw :)

►
(1 rating)
yield 6 -8
prep time 15 Min
cook time 1 Hr 30 Min
method Roast

Ingredients For citrus & herb roasted chicken

  • CHICKEN BRINE
  • 7-8 c
    cold water
  • 1/2 c
    kosher salt
  • 4 Tbsp
    brown sugar
  • 5-6 lb
    chicken
  • 1
    thinly sliced lemon, reserve zest for roasting chicken
  • 1
    1 thinly sliced lime, reserve zest for roasting chicken
  • 1 sprig
    fresh rosemary
  • 1 sprig
    fresh thyme
  • 5-6
    fresh sage leaves
  • 2
    bay leaves
  • 2
    lime kaffir leaves
  • 4
    garlic cloves, roughly chopped
  • 1 Tbsp
    black & red peppercorns
  • ROASTED CHICKEN
  • 1 1/2 Tbsp
    fresh rosemary leaves, finely chopped
  • 1 1/2 Tbsp
    fresh thyme leaves, finely chopped
  • 1 1/2 Tbsp
    fresh sage leaves, finely chopped
  • 3-4
    garlic cloves, minced
  • 1/2
    toasted fennel seeds, crushed
  • reserved lemon & lime zest
  • 1/4 c
    olive oil, extra virgin
  • kosher salt
  • fresh cracked black pepper
  • cold butter pieces
  • handful parsley stems
  • 1
    onion, quartered
  • 2 stalk
    celery, roughly chopped
  • lemon & lime slices

How To Make citrus & herb roasted chicken

  • 1
    Whisk together the water, salt and sugar in an 9-10 quart container. Add the chicken and remaining brine ingredients, cover and refrigerate 12-24 hours.
  • 2
    Rinse chicken inside out with cold water and pat dry. Let chicken reach room temperature, about 30 minutes.
  • 3
    Preheat oven to 450 degrees. Combine roasted chicken ingredients except for butter, parsley, onion celery, lemon and lime slices. Carefully slide fingers between skin and flesh of chicken. Season chicken inside/out of chicken and inside cavity. Put butter pieces underneath skin of chicken. Place parsley, onion and celery inside chicken cavity.
  • 4
    Place chicken on rack on top of roasting pan. Pour 1 cup of water to roasting pan with lemon and lime slices.
  • 5
    Bake at 450 degrees for 15 minutes, reduce heat to 350 and cook for 1 hour 15 minutes or until internal temperature reaches 165 degrees and juices run clear. Baste a few times while roaring with pan juices.
  • 6
    Allow chicken to rest for 15-20 minutes before slicing, enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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