A flavorful and juicy roasted chicken infused with citrus and herbs, perfect for any occasion.
Preheat your oven to 400°F (200°C) and position the rack in the center.
Preheating ensures even cooking and a crispy skin.
Pat the chicken dry with paper towels and season the cavity with salt and pepper.
Drying the chicken helps the skin crisp up during roasting.
Stuff the cavity with the orange, lemon, and garlic halves.
Cut the citrus into quarters for easier stuffing.
Tie the chicken legs together with kitchen string to maintain its shape.
Tying the legs ensures even cooking.
Place the chicken breast-side up on a rack in a roasting pan.
Using a rack prevents the chicken from sitting in its juices, promoting even roasting.
Roast the chicken for 1 hour, basting occasionally with the pan juices.
Basting keeps the chicken moist and flavorful.
Mix the olive oil, oregano, and a squeeze of fresh lemon juice in a bowl.
Whisking the mixture ensures even distribution of flavors.
After 1 hour, brush the chicken with the prepared mixture and continue roasting until the internal temperature reaches 170°F (77°C).
Use a meat thermometer to ensure the chicken is cooked through.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Resting allows the juices to redistribute, making the chicken juicier.
Serve the chicken with the pan juices drizzled on top.
Garnish with fresh herbs for a beautiful presentation.
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