Citrus Herb Roasted Chicken
1 5 to 6 lb whole Fryer Chicken
3 Tbs dried Italian Seasoning
3 Cloves Garlic crushed and minced
1 Med Orange
1 Med Lemon
1 Med Lime
3 Tbs Olive Oil
3 sprigs each Rosemary, Thyme
Salt & Pepper
1st step of prep is to brine your chicken for at least 4 to 8 hours or even over night, this will guarantee an absolutely delicious and moist bird.
For the Brine
2 gallons of water
2 cups salt
1 cup red wine vinegar
In a large enough bucket dissolve salt in water and add the vinegar. Gently lower the chicken into the brining solution making sure the bird is completely covered with the solution. Refrigerate for at least 4 to 8 hours or overnight but no more than 12 hours.
Drain and rinse the bird and then pat dry with paper towels inside and out and set aside. Preheat oven to 500 degrees.
In a small bowl add the olive oil and with your fingers crush the dry Italian seasoning herbs between you fingers into the oil, add the garlic and a pinch of S & P. Mix thoroughly with a spoon.
With you fingers (I prefer to use gloves), gently push your fingers between the breast and the skin of the bird. Then put the herb mixture in between the skin and meat rubbing evenly throughout the birds surface. Rub the remaining mixture over the entire birds skin.
On a separate cutting board, cut the Orange, lemon and lime into quarters. Stuff the cavity of the bird with 3 wedges of each fruit leaving 1 quarter to the side. Truss the bird and put onto a roaster pan. Squeeze the remaining fruit quarters over the entire bird. Then add the fresh herbs to the bottom of the roasting pan and add 4 cups of water or enough water to fill to 1 inch deep.
Put chicken into oven and roast for 30 minutes at 500 degrees to brown the skin. After 30 minutes lower the oven to 325 degrees. Roast for an additional 2 hours until the internal temperature reaches 165 degrees when placed between the inner part of the thigh. Let stand for at least 10 to 15 minutes before carving the bird.
In a small bowl add the olive oil and with your fingers crush the dry Italian seasoning herbs between you fingers into the oil, add the garlic and a pinch of S & P. Mix thoroughly with a spoon.
With you fingers (I prefer to use gloves), gently push your fingers between the breast and the skin of the bird. Then put the herb mixture in between the skin and meat rubbing evenly throughout the birds surface. Rub the remaining mixture over the entire birds skin.
On a separate cutting board, cut the Orange, lemon and lime into quarters. Stuff the cavity of the bird with 3 wedges of each fruit leaving 1 quarter to the side. Truss the bird and put onto a roaster pan. Squeeze the remaining fruit quarters over the entire bird. Then add the fresh herbs to the bottom of the roasting pan and add 4 cups of water or enough water to fill to 1 inch deep.
Put chicken into oven and roast for 30 minutes at 500 degrees to brown the skin. After 30 minutes lower the oven to 325 degrees. Roast for an additional 2 hours until the internal temperature reaches 165 degrees when placed between the inner part of the thigh. Let stand for at least 10 to 15 minutes before carving the bird.
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