This roasted rosemary citrus chicken recipe has become a true favorite in my house. I've recently taken on a gluten free diet to see if it helps with some of my health issues and I discovered that gluten is hidden in things you wouldn't think it is. Like seasonings. So I've become a heavy label reader to make sure it doesn't slip through. I discovered Home Appéitit at the Alive Expo and I fell in love with their seasoning blends, olive oils, and other amazing blends. They sent me a few of their goodies home with me to try them out and taste what a true seasoning tastes like without the gluten in it!
So I decided to make something I hadn't tried before, an oven roasted chicken. I've had my share of rotisserie style chicken before, it's juicy and tastes fantastic. Most oven roasted birds I've had in the past are dry but the bird that I made the other day was so juicy and delicious it's now on the request for future dinners. Plus, it makes great left overs.
The prepare the bird make sure it's completely thawed out. I started with a fresh organic bird from Costco. Leave the bird out at room temperature for 30 minutes prior to cooking. This was about the time it took to gather everything I needed and start preparing the bird. Take out the giblets and excess fat from the inside of the bird. Then cut a lemon in half and place it facing up inside the bird. Then take a few sprigs of fresh rosemary and place it inside the bird as well.
Rub the bird with softened butter and Rosemary Citrus blend. I was able to get under the skin also and spread some of the seasoning around. Tuck the wings under and then bind the legs together for cooking. I don't have a small roasting pan so I used a glass baking pan and it still worked great.
I made the chicken with roasted red potatoes by tossing the diced red potatoes with Estate Grown Extra Virgin Olive Oil and rosemary. You bake the potatoes along with the chicken.
After the bird bakes you get a gorgeous perfectly cooked chicken and potatoes. The skin is just the right amount of crispy and flavor.
The Rosemary and Citrus spice was a burst of flavor and my whole family really enjoyed it.
The meat stays juicy and the skin stays crispy. This was a huge hit with my family and the whole meal was gluten free!
- 1 Roasting Chicken
- 1 tbsp Butter, softened
- Rosemary Citrus Blend, Home Appéitit
- 1 Lemon
- Fresh Rosemary Sprigs
- Preheat oven to 425 degrees
- Allow chicken to set at room temperature for 30 minutes
- Take out giblets and excess fat
- Cute lemon in half and place inside the chicken with a few sprigs of rosemary
- Rub chicken with softened butter
- Sprinkle Rosemary Citrus blend over all of the chicken and inside skin
- Place potatoes or vegetables around the bird to cook with it
- Roast until skin is golden brown and when the juice runs clear, the internal temperature should be 180 degrees