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7. Roast the chicken in the preheated oven for about 1 to 1 and a half hours, or until the juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
8. Once cooked, tent the chicken with foil and let it rest for about 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful bird.
Variations & Tips
Variation: For an extra layer of flavor, consider marinating the chicken in the citrus-herb mixture for an hour or, if time allows, overnight in the refrigerator.
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