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This chicken is cooked at 500℉ for about an hour, and is packed with flavorful garlic and citrus. Potatoes and carrots are roasted in the same pan as the chicken, so if you throw together a simple green salad while it’s in the oven, you have a filling, mostly hands-off meal.
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Ingredients
For 4 Serving(s)
lemon-and-blood-orange-roasted-chicken
- 2 T melted butter
- 2 T olive oil
- 1 chicken
- salt
- pepper
- 1 lemon
- 1 blood orange
- 1/2 red onion
- 4 clv garlic
- 4 carrots
- 1 lb small potatoes
Lemon and Blood Orange Roasted Chicken Directions
- Place rack in bottom third of oven. Preheat to 500℉.
- Stir together the melted butter and olive oil in a small bowl. Brush all over the chicken, then season generously with salt and pepper. Stuff the chicken cavity with about half of the lemon, half of blood orange, half of the onion, and all of the garlic.
- Place the chicken in a casserole dish or cast iron skillet breast-side up. Nestle the remaining lemon, orange, onion, and the carrots and potatoes around the chicken. Roast 50-70 minutes, until an instant-read thermometer inserted into the inner thigh reads 160℉ to 165℉, and juices run clear. If it begins to brown too much, cover in aluminum foil. Remove from oven and baste with pan juices. Let rest 15 minutes on a cutting board before carving.