Roasted Chicken with Citrus and Herbs

April 26, 2016 drdarria 0 Comments


Prep: 15 minutes  / Marinate: 1 hour / Cook: 75 minutes


  • 1 whole chicken (about 4 pounds) – (Time saversave yourself time by having the butcher cut it into 8 pieces)
  • 1 bay leaf, torn (Time saver: If you’re handy with herbs, use fresh ones – I’m sure it’s delicious! We were short on time in my house, so went with the dried herbs for all of the ones used here)
  • 1 teaspoon rosemary, chopped
  • 1 tablespoon chopped thyme
  • Juice of 2 lemons (Time saverI did actually squeeze the lemons myself, but when I couldn’t find my lemon juicer and had to do it by hand, I swore I’d always use the pre-squeezed kind.  I keep a squeezy bottle of DreamFoods Organic (not from concentrate) Lemon Juice in my fridge.  If you do that, the volume of 2 lemons juiced is 1.75 ounces)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • cracked black pepper
  • 1 organic lemon, thinly sliced
  • 1 blood orange, thinly sliced
  • 1/3 cup white wine or rose
  • Optional (for spooning on at the end – I didn’t use either, but you do you :)….): 2 tablespoons capers, 1 teaspoon agave nectar

To cook:

  1. Marinate the chicken: Place chicken, bay leaf, rosemary, thyme, lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a glass bowl, cover, and allow to marinate for an hour or more (Keep in the fridge while you marinate, especially if marinating for over an hour).
  2. Preheat oven to 400
  3. Arrange chicken in a dutch oven or baking dish (make sure it’s small enough so that everything is snug and in juices).
  4. Pour remaining marinade on top.
  5. Season the chicken with a little more salt and pepper, top with the orange and lemon slices, add the wine, and drizzle on a little more olive oil.
  6. Cook, uncovered, for 1 hour and 15 minutes (until skin nicely browned and inner chicken temp reads 165 degrees)
  7. Remove, and add agave and capers if desired. Or just eat.

(Recipe modified from the original at

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