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Recipe
Naptime Herb Citrus Roasted Chicken – adapted slightly from Giada de Laurentiis
Ingredients
| ½ c. | olive oil |
| 3 | shallots, minced |
| 3 T. | orange zest |
| 3 T. | lemon zest |
| 1 | lemon, quartered |
| 2 T. | fresh thyme leaves |
| 2 T. | fresh rosemary |
| 2 t. | Kosher salt |
| 2 t. | black pepper |
| 2 c. | chicken stock |
| 2 T. | fresh orange juice |
| 2 T. | fresh lemon juice |
| 1/3 c. | dried cranberries |
Instructions
1. Preheat oven to 350.
2. Combine first eight ingredients in a glass bowl and set aside.
3. Remove gizzards from chicken, rinse the chicken under the faucet and pat dry.
4. Rub zest mixture over the skin, under the skin and in the cavity of the chicken.
5. Stuff quartered lemon inside cavity of chicken.
6. Place seasoned chicken in a high 9×13 baking pan. Pour chicken stock, orange juice and lemon juice, and cranberries around the chicken.
7. Place the pan in the oven and roast for about 25 minutes per pound. Check on the chicken from time to time and take it out once the juices run clear with the thigh is pricked.
8. Remove chicken from the oven and tent for 10 minutes to let the meat rest and absorb the liquid.
9. Carve and serve.
Naptime Notes
Naptime Recipe Serving ideas
This recipe is a no-fail way to roast chicken. The juices make the chicken incredibly moist and sweet. You can play with the herbs as you see fit, almost anything can be added or subtracted to your liking.
Naptime Stopwatch
Preparing a roast chicken takes slightly longer than a typical weekday dish, but it is worth the time. It takes about 30 minutes to prepare the ingredients and the bird for roasting. Then estimate about 20-25 minutes per pound in the oven, usually about one and a half hours for a four pound bird. You could even roast it in the morning if you want to, then serve it cold for dinner.
Naptime Reviews
This recipe has been a winner all around. The citrus flavors give the chicken an unexpected twist, which may be too sweet for some, but was a big hit with my crowd.
More Naptime Recipes
Printed from: https://thenaptimechef.com/2009/03/napping-and-roasting-sunday-dinner/