Ingredients
- 1 Whole Georges Farmers Market Chicken
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 onion, peeled and quartered
- 2-3 carrots, peeled and cut into chunks
- 2-3 celery stalks, cut into chunks
- 2-3 sprigs of fresh rosemary
- 2-3 sprigs of fresh thyme
Preparation
- Preheat your oven to 375°F.
- In a bowl, combine olive oil, fresh herbs (rosemary, thyme, sage), lemon zest, orange zest, lemon juice, orange juice, minced garlic, salt, and pepper to create a herb and citrus rub.
- Rub the herb and citrus mixture all over the chicken, inside and out.
- Truss the chicken (tie the legs together) to help it cook evenly.
- Place the quartered onion, carrot chunks, and celery chunks in the bottom of a roasting pan to serve as a makeshift roasting rack for the chicken.
- Place the seasoned chicken on top of the vegetables.
- Add fresh rosemary and thyme sprigs to the roasting pan for added flavor.
- Roast in the preheated oven for about 1 hour and 30 minutes or until the internal temperature of the chicken reaches 165°F. About halfway through, baste the chicken with the pan juices. Let the chicken rest for about 10-15 minutes before carving.
