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Roast Chicken with Citrus

Roast Chicken with Citrus

  • Yield: 4 servings
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  • 3-4lb Whole chicken
  • 3 tsp Salt
  • 1 tsp Ground black pepper
  • 1 Orange, quartered
  • 1 Lemon, quartered
  • 6 cloves Garlic, smashed
  • 4 Thyme sprigs
  • 1 tbsp Thyme leaves, chopped
  • 2 Rosemary sprigs
  • 4 cups Chicken stock
  • 4 tbsp Unsalted butter
  • 1-3 tbsp All-purpose flour


  1. Preheat the oven to 375F.
  2. Pat the chicken dry inside and out and season the inside with 2 tsp salt and the pepper.
  3. Place as many of the orange and lemon quarters, garlic cloves and herb sprigs inside as will fit. Tie the legs together and tuck the wings in.
  4. Squeeze a lemon quarter over the the chicken and rub the juice into the skin, then rub in the remaining salt.
  5. Place the chicken, breast side up, in a roasting pan. Add all remaining orange and lemon quarters, garlic and herb sprigs to the pan.
  6. Roast 1 1/2 to 2 hours, until a thermometer inserted in the thickest part of the thigh reads 160F. Transfer to a cutting board, cover with aluminum foil and let rest 10 minutes.
  7. Meanwhile, make the gravy. Pour 1 cup stock into the roasting pan and stir to scrape up any browned bits from the bottom. Strain the juices into a saucepan over low heat.
  8. Add the butter and the remaining stock and gently stir until the butter is melted.
  9. Add 1 tbsp flour and whisk until it dissolves completely and gravy has started to thicken, about 3 – 5 minutes. Add more flour if you want a thicker gravy.
  10. Stir in the chopped thyme and adjust salt and pepper to taste.
  11. Carve the chicken and arrange on a serving platter. Serve with the warm gravy on the side.


Recipe adapted from