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Citrus-Garlic Roast Chicken

Category: Meals (Cuban-FL, citrus, pork, chicken, rice) Yield: 4 servings (scale 2/4/6/8 in the app) Prep 20 min Cook 90 min Total 110 min Method: OVEN Main: chicken

A whole chicken roasted with oranges, lime, and plenty of garlic comes out juicy with crisp, golden skin. The pan juices make an easy citrus sauce to spoon over rice. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Do not rinse raw chicken; pat it dry and wash hands, boards, and surfaces after handling it. Roast until the thickest part of the thigh reaches 165°F. Scrub the citrus before zesting, and chill leftovers within 2 hours (1 hour if above 90°F).

Allergens: None listed

Equipment

  • roasting pan or large oven-safe skillet
  • zester or fine grater
  • citrus juicer
  • instant-read thermometer
  • knife
  • cutting board

Ingredients (for 4 servings)

  • 4 pounds whole chicken
  • 2 oranges
  • 1 lime
  • 8 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 onion, cut into wedges

Directions

  1. 1. Heat the oven to 425°F. Scrub the oranges and lime under running water before zesting or cutting. Zest 1 orange and the lime, then juice them. Cut the second orange into wedges.

  2. 2. Stir the zest, 2 tablespoons of the citrus juice, garlic, olive oil, cumin, oregano, salt, and pepper into a paste.

  3. 3. Pat the chicken dry with paper towels — do not rinse raw chicken. Rub the paste all over the chicken and under the breast skin, then wash your hands.

  4. 4. Tuck the orange wedges into the cavity. Scatter the onion in the pan, set the chicken on top breast side up, and pour the remaining citrus juice into the pan.

  5. 5. Roast 70 to 80 minutes, until the skin is deep golden and the juices run clear.

  6. 6. Check the thickest part of the thigh with an instant-read thermometer, not touching the bone. It must read 165°F; if not, roast 10 minutes more and check again.

  7. 7. Rest the chicken 15 minutes, then carve and spoon the pan juices and onions over the pieces.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Roasting a whole chicken and checking doneness in the thickest part of the thigh.

Affordable substitution

Use bone-in chicken leg quarters, often the cheapest cut; roast 45 to 55 minutes until they reach 165°F.

Optional variation

Add halved small potatoes around the chicken for a one-pan meal.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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