Roast Chicken with Citrus and Roasted Garlic, Tarragon, and Rosemary

super easy


To say life has gotten really hectic lately is such an understatement. But it’s in those extremely busy times that I alway find myself going back to some of my favourite easy dinners. Roast chicken is one of those go-to recipes for busy days. We always buy the biggest chicken we can get so that we only have to cook one but have plenty for 2 lunches the next days as well. The way we cook the chicken changes every time, mainly in terms of seasoning we put on top or the stuffing we put inside. This time we felt like going for a combination of citrus, roast garlic and some basic herbs on top.

We stuffed the chicken with lemon, lime, and oranges and placed the remaining pieces around the chicken in the oven. We also added a whole bulb of garlic which we then used along with all the juices to create an amazing gravy.

Roast Chicken with Citrus and Roasted Garlic, Tarragon, and Rosemary

Roast Chicken with Citrus and Roasted Garlic, Tarragon, and Rosemary



Adjust Servings
1 large chicken (at least 2.2 kg)
2 oranges
2 limes
2 lemons
1 large garlic bulb
4twigs fresh tarragon
2twigs fresh rosemary
1tbsp dried thyme
salt & pepper
1tbsp dried paprika powder


Preheat the oven to 220°C
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Peel the outer layers of the garlic bulb and cut the very top off the bulb.
All we want to do here is make sure each clove is cut open so don't cut off too much. Place it in the roasting tin. The pieces you cut off can go into the chicken (remove any skin first of course).
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Slice up 1 orange, 1 lemon, and 1 lime into chuncks
Stuff it inside the chicken.
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Put the chicken into a deep roasting tin
Pour a little bit of water into the tin, about 50-100ml will be plenty. As long as it covers the entire base of the tin you are good to go. We don't want to boil the chicken but we want to add some liquid to the tin so that we can use it to create a lovely sauce with hints of citrus, herbs, and of course chicken.
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Slice up the remaining citrus ingredients into thick slices and place it around the chicken
Add the rosemary and tarragon as well, you can put some in between the legs as well as around the chicken.
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Spray a bit of rapeseed oil across the top of the chicken (you can also use butter or vegan butter)
Season generously with pepper, paprika, and thyme and add a little bit of salt too. Don't forget to season the legs!
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Cover the tin and put it in the oven for 1 hour.
Remove the cover, grab a spoon and drizzle some of the juices from the bottom of the tin on top of the chicken. Put it back in the oven and cook for another 30 minutes (or until crispy) at 200°C without cover.
Note: most chickens you get will have a cooking guideline on the packaging based on the weight so make sure to check this! You might need to leave it in longer before removing the cover. You want to cook it without cover for about 20-30 minutes to get a crispy skin.
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If you are making gravy
To make gravy: take the chicken out of the tray, remove all the fruit and garlic. Use the liquid to put into the gravy mix (add more water if needed based on the packaging instructions). Take the garlic bulb and squeeze it into the gravy using tongs.
If you are not making gravy, squeeze the roasted garlic on top of the chicken instead. Note: use some tongs for this so you don't burn your hands.
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Use a roasting tin you can easily cover or that you have a lid for

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