Citrus-Herb Roasted Chicken
Serves: 6Hands-on: 15 minutesTotal: 2 hoursDifficulty: Easy
- 1 large lemon, halved
- 1 large lime, halved
- 2 Tbsp. dry white wine
- 2 Tbsp. packed brown sugar
- 1 broiler-fryer chicken (3½ lbs.)
- 1 Tbsp. vegetable oil
- ¼ tsp. dried rosemary
- ¼ tsp. dried thyme
- ½ tsp. salt
- ¼ tsp. ground black pepper
- Preheat the oven to 375°F.
- Squeeze one half of both the lemon and lime to obtain up to 2 tablespoons of juice; discard any extra juice, but reserve the unsqueezed citrus halves. Combine the juice, wine, and brown sugar; set aside.
- Remove the giblets, which are packed inside the body or neck cavity of some birds. Rinse the bird thoroughly, inside and out, and pat dry with paper towels.
- Place the reserved citrus halves in the body cavity. Tuck or twist the wing tips under the bottom of the chicken (to prevent their burning) and skewer in place. Tuck the drumsticks under the skin flap, if present, or tie in place using white kitchen twine.
- Rub the skin lightly with oil, then rub with the herbs, salt, and pepper. Place on the rack of a shallow roasting pan. Roast for 1¼ to 1¾ hours, or until meat thermometer reads 185°F. During the last 30 minutes of roasting, brush at least twice with the citrus mixture.