Easter Sunday Recipe: Citrus and Herb Roasted Chicken
Most traditional Easter dinners center around glazed ham, roasted chicken, or rack of lamb. A roasted chicken is the perfect meal for a crowd. It’s affordable, tasty, and easy to make. Fill the house with the scent of a home-cooked meal this Easter Sunday.
This recipe pairs well with many white wines, especially a rich and buttery Chardonnay. Serve with side dishes such as steamed green beans, mashed potatos, and fresh baked rolls.
Here’s a recipe for a delicious citrus and herb roasted chicken – the perfect dish for your holiday celebration:
1 whole roasting chicken (5 to 6 lbs.),
neck and giblets discarded
- 1 orange, quartered
- 1 lemon, quartered
- 1 head garlic (halved) plus 3 garlic cloves (chopped)
- 2 (14 oz.) cans reduced-sodium chicken broth
- ¼ cup frozen orange juice concentrate, thawed
- ¼ cup fresh lemon juice
- 2 tbsp. olive oil
- Salt and freshly ground black pepper
- 1 tbsp. chopped fresh oregano leaves
- Kitchen string (or butcher twine)
Preheat oven to 400º F and make sure rack is in the center of the oven. Pat the chicken dry and sprinkle with salt and pepper. Stuff the chicken with the orange, lemon, and garlic halves.
Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle with more salt and pepper. Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan.
Roast the chicken for 1 hour. Baste occasionally and add some chicken broth to the pan, if necessary. This is to prevent the pan drippings from burning.
Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl until blended. Brush some of the juice mixture over the chicken, after it has baked 1 hour.
Continue to roast the chicken until a meat thermometer inserted into the innermost part of the thigh reads 170º F. Baste occasionally with the juice mixture and add broth to the pan, about 45 minutes longer. Once cooked through, transfer the chicken to a platter.
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