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Whether you are planning an elaborate menu or only planning forward for tomorrow Citrus roast chicken. This recipe comes from several years of enjoying it in the kitchen. I discover that including a few ingredients to some recipe provides depth to that which is ordinarily dull. You might well be on the lookout for milder food items to produce along with your leftovers. Wonderful and light Citrus roast chicken perfect for post-vacation. The components within this recipe get your tongue thumping, and are very waist-friendly when you want a'bite' after a busy family vacation. Utilizing several substances as alternatives, this soup is loaded using a fall and hot flavor that produces it creamy. An ideal Citrus roast chicken to warm up you on chilly winter months. Ideal for using leftover. Serving size are a significant factor in your diet. You should compare the exact sum of that food that you usually eat into the serving size recorded on the label. Eating significant parts or parts may cause excess fat gain.

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How to make Citrus roast chicken

Yield = 4
Prep time: 0:10
Cook time: 1:20
Total time: 1:30

Ingredients

  • 1.4kg whole chicken
  • 80ml (1/3 cup) olive oil
  • 2 lemons, cut into wedges
  • 2 limes, cut into wedges
  • 1 garlic clove, peeled
  • 3 red onions, cut into thin wedges
  • 2 red capsicums, halved, deseeded, cut into thick strips
  • 3 sprigs fresh oregano

Method

  • Step 1 Preheat oven to 200°C. Line a roasting pan with non-stick baking paper. Place chicken in pan. Brush with 1 tablespoon of oil. Squeeze the juice of 1 lemon wedge over chicken. Repeat with 1 lime wedge.
  • Step 2 Lightly crush the garlic and rub over the chicken. Place in the chicken cavity. Season the chicken with salt and pepper.
  • Step 3 Combine onion, capsicum, oregano and remaining oil, lemon wedges and lime wedges in a bowl. Place around chicken in pan. Cover with foil. Bake for 40 minutes. Remove foil. Bake for 30 minutes or until golden. Use tongs to squeeze the juice of half the lemon and lime wedges over thechicken. Bake for a further 10 minutes or until the chicken juices run clear when the thigh is pierced with a skewer.
  • Step 4 Cut the chicken into pieces. Serve with vegetables and lemon and lime wedges.