Shannon’s Perfect Roast Chicken

By Shannon Sarna,


1 whole chicken, rinsed

1 orange, zested and sliced

1 lemon, zested and sliced

1 tablespoon fresh chopped rosemary

6 cloves garlic

½ tablespoon fresh chopped thyme

3 tablespoons olive oil

¼ cup white wine

Salt and pepper to taste


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 to 24 hours before roasting.

Preheat the oven to 400 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.

Yield: 4-6 servings