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–+ servings
chicken surrounded by fruits and vegetables.

Citrus Rosemary Roasted Chicken

Sara
This roasted chicken is stuffed with lemons and oranges, rubbed with rosemary butter, and baked atop carrots and potatoes to make a complete meal the whole family will love. 
5 from 6 votes
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 584 kcal

Ingredients
  

  • 1 Roaster chicken 5-6 lbs
  • 2-3 pounds fingerling potatoes
  • 5-6 carrots peeled
  • 3-4 lemons zested (1) and thinly sliced
  • 2-3 oranges zested (1) and thinly sliced
  • 3 sprigs rosemary

Herbed Butter

  • 1 stick butter softened
  • citrus zest
  • 1 sprig rosemary stem removed
  • 3 cloves garlic minced

Instructions
 

  • Preheat oven to 350
  • Combine ingredients for herbed butter. Rub half mixture under skin on chicken and the rest on the outside of the chicken. Salt and pepper to taste.
  • Stuff chicken with half the lemon and orange slices (don't forget to remove the unmentionables first!)
  • Place chicken on a rack inside a roasting pan. Cover wing tips with tinfoil, tie legs together, and bake for 45 minutes. 
  • Remove chicken from oven and rack from pan. Line bottom of pan with potatoes and carrots. Top with remaining citrus slices and rosemary sprigs and drizzle with olive oil. 
  • Place chicken directly on top of potatoes, carrots, and citrus. Return to oven 45 minutes-1 hour (or until chicken is done and vegetables are tender).
  • Serve with pan juices spooned over chicken and veggies.

Nutrition

Calories: 584kcalCarbohydrates: 42gProtein: 28gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 136mgSodium: 255mgPotassium: 1204mgFiber: 7gSugar: 9gVitamin A: 9256IUVitamin C: 87mgCalcium: 88mgIron: 3mg
Keyword roasted chicken
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