Zesty Roasted Chicken

Infuse your dinner table with vibrant, citrusy flavors by preparing this Zesty Roasted Chicken—a stunning centerpiece guaranteed to impress. This recipe takes a classic roast chicken and elevates it with the refreshing zest of lemon and orange, aromatic fresh herbs like rosemary and thyme, and a colorful medley of roasted vegetables. The chicken is generously seasoned with a bold blend of paprika, kosher salt, and black pepper, then basted in its own juices as it roasts to golden perfection. The bed of onions, carrots, and celery absorbs the rich chicken broth, creating a flavorful side dish that complements every savory bite. Perfect for weeknight dinners or special occasions, this easy yet elegant meal is ready in under two hours and serves up comforting, zesty goodness in every bite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 4-5 lbs whole chicken
• 3 tablespoons olive oil
• 2 lemon
• 1 orange
• 6 garlic cloves
• 3 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 2 teaspoons kosher salt
• 2 onions
• 4 carrots
• 3 celery stalks
• 1 cup chicken broth

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the chicken dry with paper towels and remove any giblets. Place it on a large cutting board or in a roasting pan.

Step 3

Rub the outside and under the skin of the chicken with the olive oil.

Step 4

Zest one lemon and one orange, then cut them in half. Squeeze the juice of one lemon and half of the orange over the chicken.

Step 5

Stuff the cavity of the chicken with the zested lemon, zested orange, 4 garlic cloves, rosemary sprigs, and thyme sprigs.

Step 6

In a small bowl, mix the paprika, ground black pepper, and kosher salt. Rub this mixture all over the chicken, ensuring even coverage.

Step 7

Peel and roughly chop the onions, carrots, and celery stalks. Spread these vegetables evenly in a roasting pan.

Step 8

Smash the remaining 2 garlic cloves and add them to the vegetables in the roasting pan.

Step 9

Pour the chicken broth into the pan around the vegetables.

Step 10

Place the chicken on top of the bed of vegetables, breast-side up.

Step 11

Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with the juices from the pan every 30 minutes to keep it moist.

Step 12

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Step 13

Serve the chicken with the roasted vegetables and pan juices for a hearty and delicious meal.

Nutrition Facts

Serving size	3157.6 grams (3157.6g)

Amount per serving	% Daily Value*
Calories	1082

Total Fat 58.90g	76%
Saturated Fat 11.20g	56%
Polyunsaturated Fat 4.50g
Cholesterol 136mg	45%
Sodium 2219mg	96%
Total Carbohydrate 101.20g	37%
Dietary Fiber 25.50g	91%
Total Sugars 53.40g
Protein 49.10g	98%

Vitamin D 0IU	0%
Calcium 403mg	31%
Iron 8mg	42%
Potassium 3092mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 17.4%

Carbs: 35.8%