Citrus & Herb Roasted Chicken

Sherri Williams


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 vote

15 Min
1 Hr 30 Min



  • 7-8 c
    cold water
  • 1/2 c
    kosher salt
  • 4 Tbsp
    brown sugar
  • 5-6 lb
  • 1
    thinly sliced lemon, reserve zest for roasting chicken
  • 1
    1 thinly sliced lime, reserve zest for roasting chicken
  • 1 sprig(s)
    fresh rosemary
  • 1 sprig(s)
    fresh thyme
  • 5-6
    fresh sage leaves
  • 2
    bay leaves
  • 2
    lime kaffir leaves
  • 4
    garlic cloves, roughly chopped
  • 1 Tbsp
    black & red peppercorns

  • 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(s)
    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!

Printable Recipe Card

About Citrus & Herb Roasted Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Collection: Festive Feasts
Other Tags: For Kids Healthy

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