Citrus and Herb Roast Chicken

Cooking Time

1 hour 30 minutes

Prep Time

20 minutes

Serving Size

3-4 servings

Golden, crispy, and full of flavor — this roast chicken is the ultimate comfort meal. Seasoned with fresh herbs, citrus, and finished with rosemary-infused Wesson Canola Oil, it delivers a perfect balance of richness and freshness in every bite.

The light, neutral taste of Wesson Canola Oil lets the natural flavors of the chicken and herbs shine, while giving the skin that irresistible, golden crisp. A perfect weeknight dinner that feels just as special for holidays and gatherings.

Recipe creation by @bon__abbetit

CONTAINS:

dairy (butter)

Ingredients

Citrus and Herb Roast Chicken

Roasting chicken 1 whole (5-6 lb).

Potatoes 2 cups, chopped (or mini).

Carrots 2 .

Shallot 1 .

Garlic powder 1 tbsp.

Sea salt to taste.

Pepper to taste.

Lemon 1 .

Orange 1 .

Butter, softened 3 tbsp.

Fresh thyme 3 sprigs.

Wesson Canola Oil 3 tbsp.

Rosemary 4 sprigs.

Kitchen twine .

Method

Citrus Herb Roast Chicken

Preheat oven to 425°F.

Remove the chicken giblets. Rinse and pat dry the chicken, inside and out. Remove any excess fat and leftover pinfeathers.

Wash potatoes and carrots. Chop into bite sized pieces and add to a large roasting pan with quartered shallots, a few sprigs of thyme and 1 sprig of rosemary. Place chicken overtop.

Remove the leaves from a sprig of thyme and rosemary and chop. Add to the soften butter with a sprinkle of salt and pepper. Using a spatula, scoop herb butter between the skin and the meat of the bird. Try and get as much under the skin in an even layer as you can. Season the chicken generously with salt and pepper.

Assembly Method

Quarter the orange and lemon and fill the cavity of the bird.

Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken. Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh.

While the chicken is cooking, add Wesson Canola Oil to a skillet and heat. When the oil is hot, add 2 sprigs of rosemary and let the rosemary sizzle in that oil for a few minutes. It will infuse the oil after about 3-5 minutes. When chicken is done, brush the oil over the crispy skin.

Carve the chicken and serve over the roasted potatoes and carrots.