Roasted Citrus Chicken Recipes

Steps:

• Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.

Steps:

• Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
• Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
• Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

Steps:

• To spatchcock the chicken: Put the chicken breast-side down on a work surface and use poultry shears to cut along both sides of the backbone. Open up the chicken and use the tip of a knife to score alongside the keel bone (the dark oblong bone in the middle of the breast); this makes it easier to flatten. Turn the chicken breast-side up and press down strongly with the heel of your hand on the center of the breast. You should hear a crack and feel the bones give way.
• Refrigerate the chicken, skin-side up and uncovered, for 1 1/2 hours to air-dry. Remove and allow to air-dry at room temperature for an additional 30 minutes before cooking.
• Preheat the oven to 450 degrees F.
• Halve the lemons, then slice one of the lemon halves into rounds. Using your index finger, separate the skin of the chicken from the meat and slide the lemon slices underneath the skin. Season the chicken with salt and lots of freshly ground pepper.
• In a large cast-iron pan, heat the oil over medium-high heat. Add the chicken skin-side down and cook until the skin is well browned, 8 to 10 minutes. Scatter the thyme and rosemary on top (leave the chicken skin-side down) and place the 3 remaining lemon halves in the pan cut-side down. Transfer to the oven and roast until the juices run clear and an instant-read thermometer inserted in a thigh registers 165 degrees F, about 40 minutes. Rest the chicken on a plate or baking sheet skin-side up for 20 minutes before carving. Squeeze the roasted lemons over as desired.

Steps:

• Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.

Steps:

• In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

Steps:

• Preheat oven to 400 degrees.
• Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
• Rub chicken with juice of those wedges.
• Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
• Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano.
• Place a small roasting pan over high heat and add the oil.
• When the oil smokes, place the chicken, breast-side down in the pan.
• Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
• Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
• Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
• Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
• Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
• Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
• Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan.
• Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
• Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.