Citrus Herb Roasted Chicken
August 22, 2026
Ingredients
+ 1 whole roasting chicken
+ 1 Fresh orange, quartered
+ 1 head of garlic (cut in half length), plus 3 gloves
+ 1/4 cup orange juice concentrate
+ 2 tablespoons Imperial Olive Extra Virgin Olive Oil **
+ 1 fresh lemon quartered
+ 1 tablespoon fresh thyme *
+ coarse salt and coarse black pepper
+ 1/4 cup fresh squeezed lemon juice
+ Approximately 3 cups of a good white wine (we use Pinot Grigio or Sauvignon Blanc)
Optional
+ 3/4 tablespoon fresh rosemary (in place of thyme) *
+ 2 tablespoon Imperial Olive Lemon Olive Oil (in place of Extra Virgin Olive Oil) **
Directions
1. Preheat oven to 400 degrees Fahrenheit.
2. Wash and pat dry chicken.
3. Sprinkle the inside of your chicken with salt and pepper.
4. Stuff the inside of your chicken with the lemon, orange and cut garlic halves.
5. Tie the legs together with kitchen string.
6. Rub the outside of your chicken with more salt and pepper.
7. Place a small rack in a roasting pan (or on a roasting pan with a rack).
8. Place chicken, breast side up, on the rack in the pan. Add about 1/4 cup of wine to bottom of roasting pan.
9. Cook for 1 hour. Basting occasionally.
10. Add more wine if necessary to stop drippings from burning as you continue to cook the chicken.
11. Chop 3 cloves of garlic and fresh thyme.
12. Combine orange juice concentrate, lemon juice, olive oil, chopped garlic and thyme in a bowl. Stir until blended.
13. After an hour of cooking, brush the citrus and herb mixture over the top of the chicken. Continue to cook for about 45 minutes, basting with the juice mixture OR until thermometer inserted into thigh reads 170 degrees Fahrenheit.
14. Remove roasting pan and chicken from oven and tent chicken with foil.
15. In a smaller pan, add remaining pan drippings and any remaining wine and cook over medium-low heat until sauce is reduced by half.
16. Remove any remaining fat from the top of the sauce with a spoon.
17. Place sauce in a bowl and serve with the chicken.
Buon Appetito!
