Savor this herb citrus ovenroasted chicken a perfect blend of flavors for your dinner table Discover tender zesty recipes today

Scale

1 whole chicken (about 4–5 pounds)

3 tablespoons olive oil

2 lemons

1 orange

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

Salt and black pepper

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Preheat your oven to 425°F (220°C).

Pat the chicken dry with paper towels.

In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over your chicken.

Juice one lemon and cut the other into wedges. Stuff the juiced lemon and half orange into the cavity of the chicken with herb sprigs.

Place the chicken breast side up in a roasting pan.

Roast the chicken in the oven for about 1 hour and 20 minutes or until the internal temperature reaches 165°F (75°C).

Let it rest for 15-20 minutes before carving.

Serve the chicken with roasted lemon and orange slices, drizzled with pan juices.