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chicken surrounded by fruits and vegetables.

Citrus Rosemary Roasted Chicken

Biscuits & Burlap
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
Course Main Course
Cuisine American


  • 1 Roaster chicken 5-6 lbs
  • 2-3 lbs 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


  • 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.
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