Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme leaves
  • 1 tbsp fresh sage, minced
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp lemon zest
  • 1 tbsp orange zest
  • 1 (4 lb) whole roasting chicken, giblets removed
  • 1 lemon, half sliced into rounds and half juiced
  • 1 orange, half sliced into rounds and half juiced
  • 4 cloves garlic, smashed
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1 lb Brussels sprouts, halved
  • 1 large red onion, cut into wedges
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt

Instructions:

  1. Preheat the oven to 400°F (200°C). Pat the chicken completely dry with paper towels to ensure the skin browns quickly.
  2. In a small bowl, combine 3 tbsp extra virgin olive oil, the lemon and orange juices, chopped rosemary, thyme, sage, garlic powder, paprika, 1 tsp salt, pepper, and both citrus zests to create a paste.
  3. Gently loosen the skin over the breast and thighs. Rub a generous amount of the citrus herb paste directly onto the meat under the skin, then coat the entire exterior of the bird.
  4. In a separate bowl, toss the carrots, Brussels sprouts, and red onion with 2 tbsp olive oil and 1/2 tsp salt.
  5. Spread the seasoned vegetables across the bottom of a large roasting pan to create a rack for the chicken.
  6. Fill the chicken cavity with the lemon rounds, orange rounds, and smashed garlic cloves.
  7. Place the chicken on top of the vegetables and roast for approximately 1 hour and 15 minutes.
  8. Use a meat thermometer to ensure the thickest part of the thigh reaches a safe internal temperature of 165°F (74°C) and juices run clear.
  9. Remove the pan from the oven and transfer the chicken to a carving board. Let the meat rest for 15 minutes to redistribute juices before carving.