Citrus Rosemary Roast Chicken Recipe by Skyewolf
Cooking Instructions 1 Set oven to 180°C 2 Cut orange and lemon into quarters. Remove visible pips 3 In a bowl, mix together all ingredients for baste 4 Rinse chicken and pat dry 5 Place one quarter piece of orange and lemon as well as one sprig rosemary into chicken cavity 6 Sprinkle sugar into cavity. Squeeze juice from one quarter of lemon and one quarter orange into cavity. 7 Squeeze juice from remaining two orange and lemon quarters into roasting pan. 8 Place chicken into a roasting pan 9 Using basting brush, paint chicken with baste mixture. 10 Place rosemary sprig on top of basted chicken. Cover roasting pan and place in oven. 11 After 30 min add water to pan, mix with pan juices and baste chicken. Cover and return to oven 12 Roast for another 40 minute or until juices run clear. Give a last basting, allow to rest for 10 min 13 Serve with vegetables of your choice 1 Set oven to 180°C 1 Set oven to 180°C 2 Cut orange and lemon into quarters. Remove visible pips 2 Cut orange and lemon into quarters. Remove visible pips 3 In a bowl, mix together all ingredients for baste 3 In a bowl, mix together all ingredients for baste 4 Rinse chicken and pat dry 4 Rinse chicken and pat dry 5 Place one quarter piece of orange and lemon as well as one sprig rosemary into chicken cavity 5 Place one quarter piece of orange and lemon as well as one sprig rosemary into chicken cavity 6 Sprinkle sugar into cavity. Squeeze juice from one quarter of lemon and one quarter orange into cavity. 6 Sprinkle sugar into cavity. Squeeze juice from one quarter of lemon and one quarter orange into cavity. 7 Squeeze juice from remaining two orange and lemon quarters into roasting pan. 7 Squeeze juice from remaining two orange and lemon quarters into roasting pan. 8 Place chicken into a roasting pan 8 Place chicken into a roasting pan 9 Using basting brush, paint chicken with baste mixture. 9 Using basting brush, paint chicken with baste mixture. 10 Place rosemary sprig on top of basted chicken. Cover roasting pan and place in oven. 10 Place rosemary sprig on top of basted chicken. Cover roasting pan and place in oven. 11 After 30 min add water to pan, mix with pan juices and baste chicken. Cover and return to oven 11 After 30 min add water to pan, mix with pan juices and baste chicken. Cover and return to oven 12 Roast for another 40 minute or until juices run clear. Give a last basting, allow to rest for 10 min 12 Roast for another 40 minute or until juices run clear. Give a last basting, allow to rest for 10 min 13 Serve with vegetables of your choice 13 Serve with vegetables of your choice More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cajun Shrimp Etouffe Eggplant Parmesan Texas BBQ Rub Ooey Gooey Bars Easy Stuffed Shells Cajun Shrimp Etouffe Eggplant Parmesan Texas BBQ Rub Ooey Gooey Bars Easy Stuffed Shells Eggplant Parmesan Chicken stock Liver hotpot Curry Chicken Cranberry Upside-Down Cake Cajun Shrimp Etouffe Pancakes Simple, delicious Chicken and Pasta Safed Urad Dal (whole white Urad Dal) Homemade Fondue Eggplant Parmesan Chicken stock Liver hotpot Curry Chicken Cranberry Upside-Down Cake Cajun Shrimp Etouffe Pancakes Simple, delicious Chicken and Pasta Safed Urad Dal (whole white Urad Dal) Homemade Fondue