Tied up and ready to go
This is a great way to roast a whole bird. Although chicken works the best any type of fowl will work. The cooking time is faster since there is no stuffing in the cavity that will be eaten. An assortment of different kinds of citrus can be used but I find the ratios below work the best. A giblet gravy can be made if desired but a simple pan reduction of the juice squeezed from the roasted fruit and herbs works equally well.
Citrus Stuffed Chicken
- 1 orange
- 1 lemon
- 4 cloves garlic
- 1 bunch thyme
- 1 cinnamon stick
- Salt/pepper
Cut lemon and orange in half. Wash the chicken and pat dry. Season the inside cavity with salt and pepper then squeeze half of lemon and orange inside. Place lemon half all the way inside to block any juice from escaping through the neck. Stuff thyme, garlic and cinnamon inside then squeeze other half of lemon and orange over the outside of bird. Stuff the lemon and both orange halves into the cavity. Tie up the legs tightly and season outside of chicken with salt and pepper. Roast in an oven at 365 degrees until done. A digital thermometer should register 165 at the breast, which should take around 15 minutes a pound.
I’m hungry for chicken now! I tried Heston’s chicken cooking method last week and it was lovely. Now I’ll try yours in my search for the perfect roast chicken.
I love how simple this roasted chicken is to make. Darn it. I need to get on roasting a chicken already. I’ve been meaning to try that for about a year now. (I’m also hoping Mike will smoke one this summer.)
This is my favourite go to recipe
I’ve been eyeing off a whole organic chicken to roast for some time… Used to be my Mum’s best Sunday roast. Your citrus version sounds fab!
Look at that skin !
Love a citrus infused bird.
Mandy
WOW! This would be a great taste… Thank you dear Rufus, love, nia
I love chicken roasted with citrus and herbs – it’s a perfect match.
Citrus in chicken roasts are absolutely a must, I always use lemon in my grilled chicken.
I use a very similar recipe for roasted chicken but it adds butter to the filling and under the skin.
This is proof that your grilling finesse extends to your oven, as well. This bird looks perfect!
Beautiful bird!
Hubby is in charge of roast chicken around here. He stuffs the cavity full of citrus and thyme and a half-onion, but he’s been known to use an apple in a pinch. It’s pretty wonderful, and the house always smells amazing.
This has got to be the most besutiful roast chicken In any blog in this planet. Do they blog in other spots of the universe? anyoune knows if Greg has competition on this ?
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seriously, awesome looking dish!
Ha, thanks Sally!
sorry for all the typos, I can only check sites with the iPhone at the moment, and I am not very good with it, as you now know…. ;-(
While I really like the sound of this recipe, I think I’ll roast mine on the BBQ, it’s so hot and muggy in Toronto I dread turning the oven on for 2+ hours. Come to think of it, I have a chicken defrosting in the fridge for tomorrow night…I’ll be off to the market to pick up your combo of citrus. Thanks for a great recipe that will feed us all week in lunches! Happy Monday!
That loos like a well roasted bird!!
looks*
just beautiful!
What a perfect looking bird! I love roasted chicken. I’ve done it with citrus but have never used a cinnamon stick. Will have to try that next time. And giblet gravy? How did you know that’s my favorite?!
Whole roasted chicken was one of the first things I learned to cook after I left home = never get tired of it and I love finding new ways to prepare it. Thanks for sharing this ——
Oh, wow, does that sound heavenly!
“until done ” About how long is that? I tend to forget about things once they are in the oven. That is why I usually bake legs & thighs. They are more forgiving. The whole bird??? Kinda scary… for me anyway.
The meat thermometer should read 165 and I’d say it takes about 15 minutes a pound. Ovens can be so different.
Fantastic colour
ramona pozek – if the legs wobble and the juices run clear, when you prick the chicken with a fork in a few places, it’s done.
This is probably not the place to confess that I don’t have a food thermometer… before you throw tomatoes at me… I used to have one, but I sort of melted it.
Rufus- I will take note of the poundage before I throw away the plastic wrap from the Chicken, add the 15 mins appropriately and try to remember to turn on the timer BEFORE it’s has been roasting awhile!
And if nothing else Mad Dog- I will check for wobbly legs- Even I can remember that!
I know that you think that I’m hopeless…you may be right
Mad Dog’s trick is good. Clear juice!
Great color!
It must be my touch!
it looks wonderful. roasted chicken is the best way to cook it- of course unless your gonna fry me up some good old fashioned fried chicken! LOL! Seriously, this looks amazing
Great way to jazz it up! Now, to make like Ina Garten and put a couple of orange slices on the outside as a garnish.
What a great, simple chicken recipe! I love orange and lemon … and the cinnamon stick is a nice touch. Looks beautiful.
That sounds delicious Greg!!! Love chicken with citrus!!!!
Great coloring! The glaze is perfect! Well done!
I usually just do the lemon and garlic thing, will have to add an orange and the cinnamon as it sounds great! I also have one of those roasting racks which I will have to dig out now that you’ve reminded me…..
What a gorgeous bird. Love the simplicity of the recipe–sounds delicious! Perfect amount of char, too.
A very roasty and pretty chicken. My stomach is growling looking at it.
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I made this today and it was VERY tasty. I was a little skeptical about the combining flavors at first but it was wonderful…and juicy! Thanks for sharing!
Glad you liked it!