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+ servings

Citrus-Rosemary Roasted Chicken

The grocery sale stars aligned and I scored a great price on a whole chicken, plus 2 oranges and 2 lemons and set out to make this meal!
Prep Time10 minutes
Cook Time1 hour
Servings - 4 servings


  • 1 whole chicken
  • olive oil drizzled over chicken
  • 1 tsp seasoning salt
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 4 rosemary sprigs
  • 1 large oranges sliced and zested
  • 2 lemons sliced and zested
  • dinner rolls side dish
  • veggies side dish


  • Preheat the oven to 400 F.
  • Place the chicken pieces into a large roasting pan. Drizzle the olive oil over the top and then season with seasoning salt, garlic powder and pepper. Add the rosemary sprigs around the chicken pieces.
  • Slice the orange(s) and lemons and then using a zester/grater, zest the "ends" of the orange and lemons, over the chicken pieces, getting as much zest off as you can. (I explain the citrus slicing and zesting in the video.) Spread the orange and lemon slices around the chicken and rosemary.
  • Place the roasting pan into the preheated oven and roast uncovered for 1 hour. Baste after 40 minutes, if desired.
  • Once the chicken is cooked through, remove from the oven and let cool slightly before serving.
  • Optional gravy preparation: Using a baster, pull out all the liquid from the roasting dish and place into a bowl, let the fat rise to the top and skim it off with a spoon. Whisk in about 2 Tbsp warm water plus about 1 tsp flour. Serve gravy over top the chicken pieces.
  • Warm the dinner rolls and prepare your favorite veggies. (We had broccoli.)
  • To serve, remove the rosemary and citrus slices and serve chicken with rolls and vegetables, with a little gravy on top or on the side for dipping.