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Citrus and Rosemary Roast Chicken

I love being able to roast a whole chicken this time of year. I know, I can buy one already roasted at the store. But you know what? I don’t think they taste as good and it’s really not that hard to do it myself. And if you still need convincing, you can completely customize the flavors of your chicken when you cook it at home and guarantee that you eat it at it’s freshest. This Citrus and Rosemary Roast Chicken was so moist and flavorful. We enjoyed it last week for dinner along with some potatoes and Maple and Bacon Brussel Sprouts.

citrus rosemary roast chicken

Another thing I love when roasting a whole chicken is using the leftover meat for an entirely new meal the next day. I wasn’t able to take photos, but we used the leftover meat from this recipe for panini sandwiches the next day: whole wheat bread, chicken, bacon, provolone, caramelized red onion, and avocado. SO GOOD!

The Citrus Rosemary Chicken is adapted from a recipe for Lemon and Oregano Chicken I found on Simple Bites. I’ve also made that recipe – which we really loved as well. Again, no photos. dinner was late that day and we were too rushed to bother with that. I used the leftovers from the Lemon Oregano Chicken in a Mediterranean Pasta Recipe. I’m all for leftovers, but sometimes it’s really enjoyable to take the leftovers and turn them into something completely new. I think roast chicken is the perfect tool for that.

citrus roasted chicken

citrus rosemary roast chicken

Citrus and Rosemary Roast Chicken

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Additional Time: 3 hours
Total Time: 4 hours 45 minutes

This Citrus and Rosemary Roast Chicken was so moist and flavorful. We enjoyed it last week for dinner along with some potatoes and Maple and Bacon Brussel Sprouts.


  • 1 whole organic chicken, patted dry (about 5 lbs)
  • 1/4 cup loosely packed fresh rosemary leaves
  • one orange, zested
  • one lemon, zested
  • juice of 1 lemon
  • juice of half and orange
  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1 teaspoon fresh ground pepper


  1. In a small food processor, combine 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 lemon-oregano marinade all over chicken. Using your fingers, gently lift the skin on either side of the neck and rub plenty of marinade directly onto the breast meat, under the skin. Don’t forget to get some inside the cavity (where the organs were).
  3. Refrigerate for 2-8 hours to allow the marinade to infuse the meat. Remove from fridge about an hour before cooking.
  4. Preheat oven to 450°F. Place chicken in roasting pan breast side up and place in oven. If desired, place small red potatoes all around the chicken and brush them with olive oil or melted butter. Roast for ten minutes. Reduce heat to 400°F and roast about 1 hour and 45 minutes, checking for doneness after 1 1/4 hours.
  5. Remove from oven, cover loosely with aluminum foil and let stand 20 minutes before slicing.


Adapted from Simple Bites

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 159Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 20mgSodium 1639mgCarbohydrates 13gFiber 1gSugar 9gProtein 6g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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make my day

Wednesday 17th of November 2010

I totally agree that roasting a chook is great and perfect for using the leftover for the next day in a different meal. I usually roast 2 becuase 1 doesn't quite make it around the table here but 2 leaves just enough for a rice dish or a sclad plumped up with chicken. What a lovely pesto/marinade! cheers kari


Monday 15th of November 2010

I wish I had of seen your roast chicken recipe sooner, I did a chicken on the weekend and yours sure looks way better than what I made. Next time, thanks.

Kathy - Panini Happy

Monday 15th of November 2010

What a lovely meal! I've got a chicken waiting to be roasted tomorrow night. I'll roast some root vegetables along with it, but next time I'll have to break out the brussels sprouts. :-)


Monday 15th of November 2010

I love the simplicity of this dish. Just down home goodness!

Stephanie Meyer (Fresh Tart)

Monday 15th of November 2010