Herb and Citrus Stuffed Roast Chicken
If you love the smell of roast chicken floating out of your oven, you are going to really love this idea. My grandmother taught me to make roast chicken in the oven and she always told me to make sure to have a least one orange in the chicken cavity so that it keeps the chicken moist. Well, why not stuff the chicken with a lot of citrus fruit and yummy herbs? That is exactly what I did and boy did it smell and taste amazing.
Once I pulled it out of the oven, you could see just how well the citrus fruits helped the chicken stay moist. Cutting into the breast of the chicken, you could smell the orange, lemon, and herbs from inside.
To roast the chicken:
Remove any gizzards left in the bird and clean out the cavity. Dry the chicken well using a few paper towels. Set in a greased baking dish.
Pre-heat the oven to 350°F. Using your hands, rub olive oil over the skin of the dry chicken. This will give your chicken beautiful crispy skin.
Sprinkle the outside of the chicken with salt and pepper and some dried ground rosemary. You can use whole dried rosemary but as the herb pieces can be sharp, I like to break them up a bit.
Cut 1 orange and 1 lemon (or if I have one, I like to use a grapefruit which usually replaces both the orange and lemon as I can only fit the one citrus fruit inside) into quarters. Insert in the cavity of the chicken. I also put a sprig of fresh rosemary and a few thyme leaves inside with the fruit. This was my aromatherapy for the evening! Yum!
Bake for 45-55 minutes or until the juices run clear when you pull a leg away from the chicken. Or, if using a pop-up timer, bake until timer pops. We love to eat our chicken with sides of vegetables and steamed carrots are a family favorite, though I usually also have a side of their “dreaded” brussel sprouts!