Jewish Roasted Chicken


salt and pepper to taste

3 Tablespoons olive oil

1/2 Tablespoon fresh chopped thyme

1 Tablespoon fresh rosemary

1 Lemon, zested and sliced

1 Orange, zested and sliced

1 whole chicken, rinsed

1/4 cup white wine

6 cloves garlic


In a small mixing bowl, whisk together rosemary, thyme, olive oil, wine, orange zest, lemon zest and the salt and pepper. Add the chicken to a large plastic bag that seals, and pour the wet mixture of the chicken. Add the orange and lemon slices, as well as the whole garlic cloves.

After you seal the bag, make sure the entire chicken is covered with the marinade. Refrigerate for 2-24 hours before roasting.

Preheat the oven to 375 degrees. If you like, you can stuff some of the garlic cloves and citrus slices under the skin or in the cavity of the chicken. Roast the chicken for 45-55 minutes, or until a meat thermometer reads 165 degrees.


SOURCE: My Jewish Learning, Shannon Sarna