CITRUS & HERB ROASTED CHICKEN

Citrus & Herb Roasted Chicken image

Provided by Sherri Williams

Categories Chicken

Time 1h45m

Number Of Ingredients 29

CHICKEN BRINE
7-8 c cold water
1/2 c kosher salt
4 Tbsp brown sugar
5-6 lb chicken
1 thinly sliced lemon, reserve zest for roasting chicken
1 1 thinly sliced lime, reserve zest for roasting chicken
1 sprig(s) fresh rosemary
1 sprig(s) fresh thyme
5-6 fresh sage leaves
2 bay leaves
2 lime kaffir leaves
4 garlic cloves, roughly chopped
1 Tbsp black & red peppercorns
ROASTED CHICKEN
1 1/2 Tbsp fresh rosemary leaves, finely chopped
1 1/2 Tbsp fresh thyme leaves, finely chopped
1 1/2 Tbsp fresh sage leaves, finely chopped
3-4 garlic cloves, minced
1/2 toasted fennel seeds, crushed
reserved lemon & lime zest
1/4 c olive oil, extra virgin
kosher salt
fresh cracked black pepper
cold butter pieces
handful parsley stems
1 onion, quartered
2 stalk(s) celery, roughly chopped
lemon & lime slices

Steps:

1. Whisk together the water, salt and sugar in an 9-10 quart container. Add the chicken and remaining brine ingredients, cover and refrigerate 12-24 hours.
2. Rinse chicken inside out with cold water and pat dry. Let chicken reach room temperature, about 30 minutes.
3. Preheat oven to 450 degrees. Combine roasted chicken ingredients except for butter, parsley, onion celery, lemon and lime slices. Carefully slide fingers between skin and flesh of chicken. Season chicken inside/out of chicken and inside cavity. Put butter pieces underneath skin of chicken. Place parsley, onion and celery inside chicken cavity.
4. Place chicken on rack on top of roasting pan. Pour 1 cup of water to roasting pan with lemon and lime slices.
5. Bake at 450 degrees for 15 minutes, reduce heat to 350 and cook for 1 hour 15 minutes or until internal temperature reaches 165 degrees and juices run clear. Baste a few times while roaring with pan juices.
6. Allow chicken to rest for 15-20 minutes before slicing, enjoy!