Citrus-Herb Roasted Chicken
Recipe from Midwest Living


Citrus-Herb Roasted Chicken

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Servings: 8
Prep Time: 30 mins
Related Categories: Chicken
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Ingredients
  • 1  4 1/2 - 5  pound 
    whole roasting chicken
  • 4   teaspoons 
    salt
  • 2   teaspoons 
    paprika (if available, use sweet, smoked paprika)
  • 1   teaspoon 
    onion powder
  • 1   teaspoon 
    garlic powder
  • 1   teaspoon 
    ground white pepper
  • 1   teaspoon 
    dried thyme, crushed
  • 1   teaspoon 
    ground black pepper
  • 1/2  teaspoon 
    ground sage
  • 1/2  teaspoon 
    cayenne pepper
  • 1   large 
    lemon, cut into 8 wedges
  • 1   small 
    onion, cut into 8 wedges
  • 2   teaspoons 
    minced garlic
  • 1   teaspoon 
    sugar
  • 1   sprig 
    fresh rosemary (optional)
  •  
    Lemon twists (optional)
  •  
    Fresh rosemary sprigs (optional)
Directions
1.
Remove the giblets from chicken; discard or save for another use. If you like, rinse the chicken thoroughly on outside as well as inside the body and neck cavities. Let any excess water run off. Pat dry with paper towels. To prevent the wing tips from overbrowning and for a neater appearance, twist wing tips under back of the chicken. Set aside. Open and cuff back the top of a large, freezer-quality zipper-type plastic storage bag; set aside.
For spice rub:

1.
In a small bowl, combine salt, paprika, onion powder, garlic powder, white pepper, thyme, black pepper, sage and cayenne pepper. Remove 1 tablespoon of the spice rub; set aside. (Note: Discard herbs and spices that have been in your kitchen for more than one year. They really don't have any flavor or redeeming value.)
2.
In a medium bowl, combine the reserved 1 tablespoon of spice rub, lemon, onion, garlic and sugar. Squeeze a wedge of lemon over the lemon mixture. Cover and chill for 8 to 24 hours.
3.
Use your fingers to rub and massage the remaining spice rub all over the chicken's skin and inside the body cavity. If possible, reach under the skin. Place chicken in storage bag. Seal bag and marinate the chicken in the refrigerator for 8 to 24 hours. (Note: Wear disposable latex gloves if you are squeamish about handling raw chicken.)
Preheat oven to 425 degree F.

1.
Make sure your oven temperature is accurate by placing an oven thermometer on an oven rack. Oven thermometers are available at any grocery store.)
2.
Place chicken, breast side up, on a rack in a shallow roasting pan. Stuff the chicken's cavity with the lemon and onion mixture. If you like, add 1 sprig of rosemary inside the cavity. Roast, uncovered, for 15 minutes.
3.
To serve, transfer chicken to a large serving platter. If you like, garnish with lemon twists and rosemary sprigs. Makes 8 servings.
Variation
  • Perfect Citrus Herb Faster-Roasted Chicken: Prepare chicken as directed above in Steps 1 through 6. Reduce heat to 375 degree F. Roast, uncovered, in a 375 degree oven for 1-1/2 to 2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180 degree F). Remove chicken from oven. Cover; let stand for 10 minutes before carving. Makes 8 servings.
Variation
  • To slow-roast chicken: Reduce the oven temperature to 250 degree F. Roast, uncovered, for 1 hour. Use a squeeze-style baster or a pastry brush to baste the chicken with the pan juices. (Note: Be sure to thoroughly wash the baster or brush between basting.) Roast, uncovered, for 2-1/2 to 3 hours more, basting chicken with pan juices about every 30 minutes. (Note: Basting ensures the chicken will be moist.) Roast the chicken until the drumsticks move easily in their sockets and chicken is no longer pink. Remove chicken from oven. (Note: After roasting, to check the internal temperature of the chicken, insert an instant meat thermometer into the center of an inside thigh muscle. The tip of the thermometer should not touch the bone. Instant meat thermometer should register 180 degree F.)
Nutrition information
Per Serving: cal. (kcal) 381, Fat, total (g) 25, chol. (mg) 129, sat. fat (g) 7, carb. (g) 4, Monosaturated fat (g) 10, Polyunsaturated fat (g) 5, fiber (g) 1, sugar (g) 1, pro. (g) 33, vit. A (IU) 486, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1261, Potassium (mg) 314, calcium (mg) 30, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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