Roasted citrus chicken.
You will love this simple, every day, tasty chicken dish. A recipe that will have your family asking for more; it will rescue you from ever doing your dishes again, as your husband will clean up as long as you make this for dinner.
A roasted chicken is one of those dishes that are a special, very familiar and very traditional indeed. Every family I know has a chicken recipe that they love and eat with gusto.
I happen to have a few, but no matter how you make a roasted chicken it is always good. Yes, I know there are always exceptions, there are plenty of people that cannot get to make a roasted chicken right; this recipe however, is straight forward if you follow the instructions. The reality is that roasting a chicken is not hard; the key to roasting a chicken is not to overcook it, especially the breast parts.
The perfect roasted chicken recipe is one that leaves your chicken golden brown, tender and very juicy. This recipe will give you that result plus the delicious flavor of fresh herbs, lemon, orange and butter.
A roasted chicken is so universal that speaks to all language. It is simply the best food for your money and time because roasting a chicken requires very little time and effort.
I make a quick but flavorful sauce with the juice released from the chicken, veggies and aromatics. We had the chicken and sauce over mashed potatoes and a side of green beans. It is a simple but filling meal with a familiar and delicious citrus flavor.
- 1 five- six-pound roasting chicken (buy organic chicken if possible)
- 1 parsley bunch, 10 garlic cloves, 1 lime, 2 tablespoon butter, salt and pepper (to make the chicken rub or marinate)
- Aromatics for the baking pan:
- 1 orange supreme
- 1 lemon supreme
- 1 large onion
- 8 garlic cloves
- 6-7 baby Portobello mushrooms cut in half
- Several springs of thyme
- 1 ½ cups white wine
- Salt and black pepper, to taste
- For the string beans:
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 pint cherry tomatoes cut in half (or 2 cups regular tomatoes)
- ½ pounds baby Portobello mushrooms, cut quarterly
- 1 pound string beans, ends trimmed
- Pink salt and freshly ground black pepper
- Red pepper flakes, optional
- To finish the sauce:
- 4 tablespoons butter
- 2 oz. all-purpose flour
- 1 cup white wine
- 2-3 cups chicken broth (blended with some of the veggies and aromatics)
- Salt and fresh black ground pepper
- 1 tablespoon brandy
Make the chicken:
Rinse and clean the chicken; dry it thoroughly with paper towels. Tuck the wing tips under the body and tied the two legs together with a kitchen twine, set aside. Make the rub. In a food processor or blender add parsley, garlic cloves, lime juice, butter, salt and pepper and blend well. Spread the rub all over the chicken (inside and out) and reserve.
In a heavy-duty roasting pan, place all the aromatics, orange supreme, lemon supreme, onion, garlic mushrooms, thyme and wine.
Place the chicken in its back in the middle of the pan and bake at 375-400 °F on a preheated oven for 20. Cover all the breast portion of the chicken with heavy duty aluminum foil and reduce the temperature to 350°F. Continue baking for 30 more minutes.
The chicken is ready when an internal temperature registers on a thermometer 145-150°F or 63-66 °C. If you do not have a thermometer available one way to check if the chicken is ready is when the juices run clear after being pierced with a fork or knife between the breast and thigh.
For the gravy or sauce:
Strain the drippings from for the roasted chicken through a strainer. Reserve the mushrooms, some of the citruses, mushrooms and aromatics; they are to be blended with the chicken broth for more texture. Remove all the fat from the drippings and mix with the reserved aromatics in a blender or food processor. Reserve.
Now make the roux. Melt the butter in a saucepan over low heat and slowly add the flour, stir to combine. Cook roux for 1-2 minutes until mixture bubbles. Add wine plus the chicken dripping already blended and whisk well. Lower heat and simmer for 10 minutes stirring often; season with salt and black pepper. Add the brandy and simmer for 5 more minutes.
For the string beans:
In a skillet add the olive oil and let it heat up. Add the garlic and allow the garlic to aromatize the oil without burning the garlic. Add the tomatoes, mushrooms and cook for 5 minutes. Add the string beans and cook in medium-low heat until desire consistence or about 10-15 minutes. Finish with a little bit of red pepper flakes (optional).
This post is also available in: Spanish