Citrus and Rosemary Roasted Chicken

The Key Ingredients

You need a few basic herbs and spices to make this juicy roasted chicken, plus your citrus of choice. A full list of ingredients with their measurements can be found in the recipe card below.

• Whole Chicken — You’ll want one that’s about 5 pounds. If your bird is larger or smaller than mine, adjust the cook time accordingly.
• Fresh Rosemary Sprigs — I don’t recommend using dried rosemary, which tends to become unpleasantly crispy when roasted.
• Citrus — You’ll be using the juice and zest of an orange and lemon to make the marinade.
• Garlic — Garlic and rosemary go hand in hand!
• Olive Oil — Is the base of the marinade.
• Salt and Pepper — Season the chicken.

How to Make Rosemary Roasted Chicken

I know roasting a whole chicken may seem intimidating, but it’s actually easier than you’d think! In the recipe card below, I’ve given very detailed instructions on how to roast a whole chicken, including the whole chicken roasting time.

Here’s an overview of how the juicy roasted chicken is made:

1. In a small food processor, combine the rosemary, lemon zest, lemon juice, orange zest, orange juice, and garlic. Pulse a few times until it looks like pesto. Add olive oil, salt and pepper and pulse to combine.
2. Using your hands, rub the marinade all over the chicken.
3. Refrigerate for 2 to 8 hours to allow the marinade to infuse the meat.
4. Remove from fridge about an hour before cooking.
5. Preheat oven to 450°F. Place chicken in roasting pan breast side up and place in oven. Roast for 10 minutes. Reduce heat to 400°F and roast until done.
6. Remove from oven, then cover loosely with aluminum foil and let stand 10 minutes before slicing.

Katie’s Tip: If you like gravy with your rose chicken, you’ll want to save the pan juices to make a gravy. Check out this tutorial for how to make gravy from drippings. I share my tips for making gray with no lumps plus my trouble shooting tips! If you have extra fresh herbs, you can add some of those to the gravy as well.

⏰ Roasting Times to Know

This rosemary roasted chicken recipe calls for a 5-pound whole chicken. In total, the whole chicken roasting time be roughly 1 hour 25 minutes to 1 hour 55 minutes.

The chicken will first roast at 425ºF for 10 minutes, then then heat needs to be reduced to 400ºF. The chicken will cook for another 1 hour 15 minutes to 1 hour 45 minutes at the lower temperature.

How to Tell When a Whole Roast Chicken Is Done

Because cooking time can vary due to individual oven temperature, it is best to use a meat thermometer to check for doneness. I like this instant-read thermometer for checking the internal temperature.

The breast meat should register 165 degrees F when the thermometer is inserted in the thickest portion of the meat. The temperature at the thickest part of the thigh should read 175 degrees F.

Then, let the roast chicken rest at room temperature for 10 minutes before. This will allow the juices to redistribute so you have nice juicy meat.

Side Dish Suggestions

This roasted rosemary whole chicken chicken pairs well with pretty much any veggie or salad. Here are some of my go-to roast chicken sides:

Green salad: Greens with Roasted Butternut Squash, Massaged Kale Salad, Orange and Fennel Salad, or Copycat Olive Garden Salad.

Vegetable side dishes: Garlic Bacon Sautéed Green Beans, Roasted Brussels Sprouts with Bacon, Roasted Cauliflower, Honey Roasted Carrots, or Roasted Broccoli.

Hearty carbs: Roasted Sweet Potato Cubes, Browned Butter Parmesan Mashed Potatoes, Oven-Baked Seasoned Fries, or Sweet Potato Dinner Rolls.

What to Do With Leftover Roast Chicken

If you wind up with leftovers of this rosemary roasted chicken, lucky you! Here are some recipes that use leftover roast chicken:

• Creamy Chicken Potato Chowder
• Chicken Lasagna Roll Ups
• Chicken Caesar Lettuce Wraps
• Chicken, Beet & Arugula Quinoa Bowl
• Lemon Chicken Orzo Soup
• Southwest Chicken Salad Wraps

Don’t see what you’re looking for? Here are 40 recipes to make using leftover chicken!