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Roasted Citrus Chicken with Root Vegetables

  • October 18, 2014

The Chicken really should have been called a Chameleon, it changes into so many things and can be disguised with many different hats. Chicken often gets a bad wrap in restaurants as boring or “why would you order chicken out” BUT it truly is the most versatile protein around. I could eat and serve chicken 7 days a week and never feel like I’ve remotely had the same meal each day.

With this recipe I decided to strip the old bird down and show his true stripes. There isn’t anything new or magical about roast chicken BUT more people tell me they can’t cook a perfect one. Crispy skin, juicy flesh and flavor that makes you crave it again and again, isn’t as easy as it seems.

Firstly, we’re an impatient group, us humans. We always want to check and check and look at and wonder if it’s done. WELL… DON’T LOOK AT IT OR TOUCH IT OR OPEN THE OVEN DOOR. Pick up that wine and magazine and go sit your butt down for an hour of me time that I know you desperately crave. Every time you open the oven door you lower the temperature and allow steam to get into your illustrious bird which prevents the skin from becoming crispy!

I have to say the vegetables that come from being cooked below the bird and baste in it’s juices are by far my most favourite. They are so decadent that even my kids will eat them to the point that I have to tell them to stop. The lemon and orange wedges do steam a bit and infuse the meat with a slightly fresh citrusy flavour that lightens the dish up.

Down the line one day I will blog my recipe for rice stuffing which takes this “simple” chicken to another level. We had to start slow though. Let’s master the chicken part first ok? Keep Craving!!


  • One 3lb Blue Goose Pure Food Organic chicken
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons minced poultry seasoning
  • 1 lemon, cut into wedges
  • 1 orange, cut into wedges
  • 1 teaspoon thyme (optional)
  • 1 tablespoon unsalted butter (optional)
  • 3 large carrots, peeled and cut into long thick pieces
  • 20 brussel sprouts, trimmed
  • 10 long beans, trimmed
  • 20 new potatoes, washed
  • 1 large Vidalia onion, cut into 6 wedges


  1. Preheat the oven to 400°F. Rinse the chicken, then dry it very well with paper towels, inside and out.
  2. Salt and pepper the cavity, then truss the bird. Place the wedges of lemon and orange inside the cavity front and back.
  3. Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Sprinkle the poultry seasoning everywhere. Season to taste with pepper.
  4. Place all vegetables into a large roasting pan and toss with olive oil, salt and pepper.
  5. Place the chicken in the roasting pan on top of the vegetables and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don’t baste it, I don’t add butter at this point; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until it’s done, 60-70 minutes. Remove it from the oven and add the thyme and butter, if using, to the pan. Baste the chicken and vegetables with the juices and thyme. Remove chicken and place vegetables in an oven safe serving dish. Keep warm in oven at 200 degrees. Place chicken on a cutting board, cover and let rest for 10-15 min.