Rosemary Roasted Chicken (Overnight Citrus Marinade) with Roasted Potatoes
User Reviews
4.9
237 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
5
-
Calories
727 kcal
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Course
Main Course
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Cuisine
Italian
Rosemary Roasted Chicken (Overnight Citrus Marinade) with Roasted Potatoes
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A super delicious and juicy chicken with lovely roasted potatoes.
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Ingredients
- 1 roasting chicken preferably organic
- 2 tangerines or 3
- 1 oranges or 2
- 2 lemons medium
- ½ grapefruit
- 1 prig fresh Rosemary
- 6 cloves garlic fresh, not in a jar
- ¾ cup white wine dry
- 2 tsp salt
- ⅛ tsp black pepper freshly ground
- 6 medium potatoes organic, if possible
Instructions
- Wash the chicken, removing giblets, and any feathers, fat etc. Place in a large glass bowl and squeeze all the citrus juices on to the chicken. Add the wine.
- Pull the rosemary off the stem and scatter in and on the chicken, then sprinkle the salt inside and outside, also.
- Slice the garlic and place it on top and inside the chicken, along with some freshly ground black pepper. Cover with plastic wrap and let marinate overnight, at least 12 hours. I turn the chicken over once during this time.
- When you're ready to cook the birdie, place it in a roasting pan, I trussed (cut a hole in each side of the skin opposite each leg, and pulled the legs through, but it usually opens up while cooking; use string if you want to be sure to keep it tied up properly) the chicken, but it's not necessary (do not add the marinade.)
- Preheat the oven to 375º F (191ºC)
- Once the chicken is in the oven. Boil some potatoes in salted water until just partially cooked, drain the water and, with the lid on, shake the pot to "rough up" the potatoes. Add them to the roasting pan, next to the chicken. Taste a little of the potato to see if it needs additional salt, and if so, sprinkle some on. Continue to cook, until the chicken is done.
- You can increase the oven temp by a bit if you want more browning or crispiness, the last few minutes (thermometer inserted in the thickest part of the bird, between the breast, thigh and leg should read 165ºF or 74ºC.) The chicken should be golden brown.
- Let the chicken cool for about 10 minutes, covered loosely with a tent of aluminum foil, before slicing, to allow the juices to reabsorb into the meat.
Notes
- Citrus can be any combination or solely lemons, lemon/lime; lime mix and match any you like-I like this combination.
- Citrus can be any combination or solely lemons, lemon/lime; lime mix and match any you like-I like this combination.
- Nutrition info is for a 3 lb chicken and about 6 medium potatoes.
Nutrition Information
Show Details
Serving
1
Calories
727kcal
(36%)
Carbohydrates
61g
(20%)
Protein
44g
(88%)
Fat
35g
(54%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
8g
Monounsaturated Fat
14g
Cholesterol
189mg
(63%)
Sodium
1100mg
(46%)
Potassium
1725mg
(49%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
2466IU
(49%)
Vitamin C
111mg
(123%)
Calcium
101mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 727kcal | 36% |
| Carbohydrates | 61g | 20% |
| Protein | 44g | 88% |
| Fat | 35g | 54% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 189mg | 63% |
| Sodium | 1100mg | 46% |
| Potassium | 1725mg | 37% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 2466IU | 49% |
| Vitamin C | 111mg | 123% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
237 reviews
Excellent
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