Rosemary Roasted Chicken (Overnight Citrus Marinade) with Roasted Potatoes

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4.9 from 134 votes

This recipe features a whole chicken marinated overnight in a vibrant blend of citrus juices including tangerines, orange, lemon, and grapefruit, enhanced with fresh rosemary, garlic, and white wine. The citrus marinade tenderizes the chicken while imparting bright, fragrant flavors. Roasted alongside partially boiled potatoes, the dish balances juicy, flavorful meat with tender, golden-spread potatoes absorbing the pan juices for added depth. The aromatic herbs and citrus create a fresh and evocative flavor profile suitable for a comforting main course.

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Servings: 5

Calories: 727 kcal

Course: Main Course

Cuisine: Italian

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 727

% 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.