Today, the UK continues to celebrate the Queen’s Jubilee with a bank holiday.
Roast dinners are part of the British culture and something they do really well.
I love roasts, partly because they are so easy, yet delicious, so I’m sharing my favorite roast chicken recipe, however, it isn’t very British, I’m afraid, with lots of citrus and rosemary!
I hope you can see on the pictures how wonderfully juicy this chicken is, because if there’s one thing I cannot stand, is overcooked, dry chicken.
It’s so moist and delicious, gravy is truly unnecessary.
Throw some partially cooked potatoes in the roasting pan, and a green vegetable as a side, and you have a meal fit for a Queen! (sorry, couldn’t resist!)
Start this the day before you want to serve it.
This recipe was added to Lavender and Lovage’s Cooking with Herbs Challenge for September, 2014. Click the Cooking with Herbs button below to see many more recipes using Mediterranean herbs…
ROSEMARY CITRUS ROAST CHICKEN
- one roasting chicken, preferably organic
- 2 or 3 tangerines
- 1 or 2 oranges
- 2 or 3 lemons (note: citrus can be any combination, or solely lemons, lemon/lime;
- 1 lime mix and match any you like-I like this combination)
- 1/2 grapefruit
- sprig of fresh rosemary
- 5 or 6 cloves or garlic
- about 3/4 cup (6 oz) white wine
- 2 tsp salt
- black pepper
Wash the chicken, removing giblets, and any feathers, fat etc.
Place in a large glass bowl and squeeze all the citrus juices on to the chicken.
Add the wine.
Pull the rosemary off the stem and scatter in and on the chicken, then sprinkle the salt inside and outside, also.
Slice the garlic and place it on top and inside the chicken, along with some freshly ground black pepper.
Cover with plastic wrap and let marinate overnight, at least 12 hours. I turn the chicken over once during this time.
When you’re ready to cook the birdie, place it in a roasting pan, I trussed (cut a hole in each side of the skin opposite each leg, and pulled the legs through, but it usually opens up while cooking; use string if you want to be sure to keep it tied up properly) the chicken, but it’s not necessary (do not add the marinade.)
Preheat the oven to 375º F (191ºC)
Once the chicken is in the oven. Boil some potatoes in salted water until just partially cooked, drain the water and, with the lid on, shake the pot to “rough up” the potatoes.
Then add them to the roasting pan, next to the chicken.
Taste a little of the potato to see if it needs additional salt, and if so, sprinkle some on.
Continue to cook, until the chicken is done.
You can increase the oven temp by a bit if you want more browning or crispiness, the last few minutes
(thermometer inserted in the thickest part of the bird, between the breast, thigh and leg should read 165ºF or 74ºC.)
The chicken should be golden brown.
Let the chicken cool for about 10 minutes, covered loosely with a tent of aluminum foil, before slicing, to allow the juices to reabsorb into the meat.
Juicy, juicy, juicy!