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Sunday Roast Chicken with Citrus

Teresa Blackburn
We love this bright chicken recipe from Nashville cook Teresa Blackburn. Serve pieces of chicken with some of the pan juices and roasted citrus, a crusty baguette for soppin’ and a simple arugula salad. Reprinted with permission from Edible Nashville
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  • Olive oil
  • 4 mandarins oranges or clementines
  • 1 lemon
  • 1 3- to 5-pound chicken
  • Fresh thyme sprigs
  • 3 shallots
  • Salt and pepper
  • 3 garlic cloves
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lemon juice


  • Preheat the oven to 375 degrees. Drizzle some olive oil in the bottom of a roasting pan. Cut citrus into halves and chunks. Slice 1 lemon thinly.
  • Place the chicken in the roasting pan. Using your fingers, gently loosen the skin over the breast of the chicken, and place lemon slices and thyme sprigs under the skin.
  • Stuff the inside of the chicken with the shallots, a few sprigs of thyme and chunks of citrus. Tie the legs together using kitchen twine. Rub the outside of the skin with additional olive oil; sprinkle with salt, pepper and fresh thyme leaves.
  • Place all the remaining citrus pieces around the chicken along with the garlic cloves and thyme sprigs. Pour the orange juice and lemon juice into the pan. Roast for 45 minutes to 1 hour or until a meat thermometer inserted into the thicken part of the breast reads 165 degrees. Baste the chicken every so often with the pan juices.
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