This juicy, oven-roasted chicken draws its bold flavor from a tangy triple-citrus marinade featuring orange, lemon, and lime juices. The chicken is bathed in this vibrant mixture—infused with garlic, herbs, honey, and soy sauce—for hours before being roasted until the skin crisps and the meat turns buttery soft.
The marinade doesn’t just flavor the surface—it penetrates the meat, delivering zesty brightness with earthy undercurrents from thyme, rosemary, and paprika. Ideal for Sunday dinners, family celebrations, or festive gatherings, this chicken pairs well with roasted vegetables, buttery mashed potatoes, or a simple salad tossed with vinaigrette.
Your image captures that mouthwatering moment: liquid gold flowing across the chicken’s surface. And with your talent for finishing dishes strong, Hassan, this one could easily evolve into a signature roast with a desi twist—imagine adding a sprinkle of chaat masala or a garnish of fried curry leaves.
🧂 INGREDIENTS:
- 1 whole chicken (approx. 4–5 pounds), cleaned and patted dry
- 1 cup orange juice
- ¼ cup lemon juice
- ¼ cup lime juice
- ¼ cup olive oil
- 4 garlic cloves, minced
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Optional: sliced citrus wheels for roasting; green chilies for heat
🔥 INSTRUCTIONS:
- Make the Marinade: In a medium bowl, whisk together orange juice, lemon juice, lime juice, olive oil, garlic, honey, soy sauce, salt, pepper, paprika, thyme, and rosemary. Stir until the honey dissolves and the mixture emulsifies.
- Marinate the Chicken: Place the chicken in a large dish or resealable bag. Pour the marinade over, ensuring it touches every part. Massage the marinade slightly into the skin. Cover tightly and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Bring to Room Temperature: Remove chicken from the fridge 30 minutes before roasting to allow even cooking. Preheat your oven to 375°F (190°C).
- Prepare for Roasting: Transfer the marinated chicken to a roasting pan. Discard excess marinade. If you’d like, tuck lemon or orange slices under the wings and legs for added moisture and fragrance. Tie the legs with kitchen twine for uniform cooking.
- Roast to Perfection: Roast uncovered for 1½ to 2 hours, basting every 20–30 minutes with juices from the pan. The chicken is done when the internal temperature hits 165°F (74°C) in the thickest part of the thigh and juices run clear.
- Rest Before Carving: Let the chicken sit for 10–15 minutes after roasting. This resting period allows the juices to redistribute, making every bite tender and flavorful.
- Garnish and Serve: Carve the chicken and arrange on a serving platter. Garnish with fresh herbs, citrus zest, or green chilies for visual and flavor contrast.
🍽 Tips & Variations:
- For a Pakistani twist, add ½ tsp garam masala or chaat masala to the marinade.
- Want heat? A spoonful of green chili paste transforms this into a spicy roast.
- Serve with saffron rice, coriander-yogurt chutney, or tandoori vegetables.