Citrus & Shallot Roasted Chicken
An Easy and Delicious Recipe!
I love a simple roasted chicken, and this Citrus and Shallot Roasted Chicken recipe provides a lot of flavor with very minimal work. Plus, it makes for a beautiful presentation.
In my opinion, the one thing that is an absolute MUST in a roasted chicken is that it be moist. If your chicken is moist, it’s going to be tender and tasty. Let’s face it, nobody likes dry chicken, but how do you ensure your chicken retains moisture?
Let me share my secret…
My secret to keeping chicken (or any poultry) moist is to stuff the cavity with fruits or vegetables that contain a high amount of water. For this Citrus & Shallot Roasted Chicken, I used lemon, lime, orange, and shallot, while my 2-Hour Turkey for Thanksgiving uses celery–and it’s stuffed!
Here’s how I make my Citrus & Shallot Roasted Chicken
Preheat oven to 375 degrees F. Give your roasting pan a very light olive oil spray.
Clean your chicken, and pat it dry. Salt and pepper the chicken. Sprinkle lemon, lime, and orange zest over the entire chicken, and place into the roasting pan.
Slice the lemon, lime, orange and shallot. Stuff slices into the chicken cavity, and place in the oven. Bake until done (time will vary according to size of chicken).
And now, for the Printable Recipe
- 1 - Lemon
- 1 - Lime
- 1 - Orange
- 1 - Shallot
- Whole Chicken
- Preheat oven to 375 degrees F
- Very Lightly Spray Roasting Pan with Olive Oil
- Clean Chicken and Pat Dry
- Salt and Pepper to taste
- Zest the Lemon, Lime, and Orange
- Sprinkle the Citrus Zest over the entire chicken
- Slice Lemon, Lime, Orange, and Shallot
- Stuff citrus and shallot slices into the chicken cavity
- Bake at 375 degrees F until done (time may vary according to chicken size)
How do you like to roast your chicken?
Do you have any cooking tips or secrets for chicken?
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