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Author Notes: My own rosemary/citrus/wine marinade for a super juicy and delicious roast chicken! —Christina @ Christina's Cucina
Serves 4 to 8 depending on the weight of the chicken
- 1 roasting chicken, preferably organic
- 2 or 3 tangerines
- 1 or 2 oranges
- 2 or 3 lemons
- 1 lime
- 1/2 grapefruit
- 1 large sprig of fresh rosemary
- 5 or 6 cloves of garlic
- 6 ounces white wine
- 2 teaspoons Kosher salt
- black pepper as desired
- 1. Wash the chicken, removing giblets, and any feathers, fat etc.
- 2. Place the chicken in a large glass bowl and squeeze all the citrus juices onto it. 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.
- 3. Cover with plastic wrap and let marinate overnight, at least 12 hours. I turn the chicken over once during this time.
- 4. 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)
- 5. Place the chicken in the preheated oven and 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; depending on the size of the chicken you purchased, it will probably roast for about an hour or more.
- 6. 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.