Rosemary Citrus Roast Chicken (overnight marinade) with Roasted Potatoes

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.
Rosemary Citrus Roasted 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.
Looks like I have an empty fridge! Photos are so deceiving! :)
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)
Doing this with the legs is called “natural trussing” -place the wings underneath.

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!

If you liked this recipe, you may also enjoy


Homemade Breaded Chicken Tenders
or
Spicy Soba Noodles with Chicken and Peanut Sauce

2 Responses

  1. wrote on

    Do you season the potatoes at all before cooking?

    • wrote on

      Hi Neni, sorry I missed your question until now! Yes, actually I salt the water when I boil the potatoes and if they need more salt, I add it once I’ve put them in the tray. You can add your choice of seasoning(s) when you are ready to roast them…rosemary is good with this chicken. Let me know if you make this and how it turns out! Christina

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