Citrus Roasted Chicken

Whole Roasted Citrus Chicken

Chicken:

• 1 (3-4 pound) whole chicken, giblets removed
• Herb and garlic butter
• 1 orange, quartered
• 1 lemon, halved 
• Salt
• Pepper

Herb and Garlic Butter:

• ½ stick of unsalted butter, room temperature 
• 1 tablespoon of olive oil
• 2 cloves garlic, chopped
• Orange zest
• Lemon zest 
• Sage, chopped
• Thyme, chopped
• Rosemary, chopped 
• 1/4 tsp of salt
• 1/4 tsp of pepper

1. Throughly dry chicken and season generously with salt and pepper. Put in the fridge for 1 hour. 
2. Make herb and garlic butter by combining all ingredients in a small bowl. 
3. Preheat the oven to 425 degrees. Rub butter all over the chicken and underneath the breast skin. Squeeze half of the orange and the lemon halves over chicken. Put the squeezed orange slices and lemon slices inside the chicken.
4. Roast chicken at 425 degrees for 15 minutes until golden brown. Lower temperature to 350 degrees and finish cooking for 60-80 minutes (about 20 minutes per pound) and till internal temperature is 165 degrees. Bast chicken halfway through by squeezing another quarter of the orange.

Note: You can broil chicken for the last couple minutes for extra crispy skin.