Rosemary Roasted Chicken (Overnight Citrus Marinade) with Roasted Potatoes
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
5
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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
Description
Rosemary Roasted Chicken (Overnight Citrus Marinade) with Roasted Potatoes combines a whole chicken with a medley of citrus fruits—tangerines, orange, lemon, and grapefruit—along with fresh rosemary and garlic. The chicken is soaked overnight in this marinade with added white wine, which helps infuse the meat with bright, zesty flavors and tenderizes it before roasting. The method includes trussing the chicken for even cooking and roasting it at 375ºF. Potatoes are briefly boiled until just tender before roasting alongside the chicken, allowing them to absorb flavorful drippings and develop a crisp exterior.
The dish offers a layered flavor experience where the aromatic herbs and citrus complement the rich roasted chicken. The garlic slices inside the chicken add savory notes while the herbs reinforce the marinade’s freshness. These combined flavors result in a harmonized roast suitable for dinners where a fresh and lightly herb-infused roasted chicken is desired.
Serve the chicken carved alongside the roasted potatoes, making a practical and satisfying meal. The citrus-laden marinade allows for easy preparation ahead of time, with an overnight soak that can be done the day before cooking.
According to the original notes, any citrus combination can be used, and nutritional information corresponds to a 3 lb chicken with approximately six medium potatoes. The recipe highlights the flexibility in citrus selection and the benefit of marinating overnight for flavor penetration.
Ingredients
- 1 chicken preferably organic, for roasting
- 2 tangerines or 3
- 1 orange or 2
- 2 lemon medium, plural
- ½ grapefruit
- 1 prig rosemary fresh
- 6 cloves garlic fresh, not in a jar
- ¾ cup white wine dry
- 2 tsp salt
- ⅛ tsp black pepper freshly ground
- 6 medium potato 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
- The citrus blend can vary according to preference; lemons, limes, or any combination works well.
- Marinating overnight ensures the chicken absorbs the citrus and rosemary flavors fully.
- Partial boiling of potatoes before roasting helps them cook evenly and develop a tender interior with crisp edges.
- Nutrition estimates are based on a 3-pound chicken with around six medium potatoes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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