Senary Citrus and Herb Roasted Chicken with Pan Jus

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Whole chicken roasted with a blend of six fresh herbs and citrus zest, served with a flavorful pan jus made from the roasting drippings. This French-inspired Fourth of July recipe, ready in about 100 minutes, pairs whole chicken, lemon zest, orange zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 lbs, patted dry whole chicken
• 1 tbsp lemon zest
• 1 tbsp orange zest
• 1 tbsp, finely chopped fresh rosemary
• 1 tbsp, finely chopped fresh thyme
• 1 tbsp, finely chopped fresh sage
• 1 tbsp, finely chopped fresh parsley
• 4, minced garlic cloves
• 3 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/2 cup dry white wine
• 1 cup chicken broth

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, combine 1 tbsp lemon zest, 1 tbsp orange zest, 1 tbsp each of finely chopped fresh rosemary, thyme, sage, parsley, 4 minced garlic cloves, 3 tbsp olive oil, 2 tsp kosher salt, and 1 tsp black pepper to make a senary herb-citrus rub.
2. Step 2: Rub the entire 4 lb whole chicken thoroughly inside and out with the herb-citrus mixture, ensuring even coating.
3. Step 3: Place the chicken breast-side up on a roasting rack set inside a roasting pan. Roast at 425°F for 15 minutes, then reduce heat to 350°F and continue roasting for 60-70 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F.
4. Step 4: Remove the chicken from the oven and transfer to a cutting board to rest for 15 minutes.
5. Step 5: While resting, place the roasting pan over medium heat on the stovetop; add 1/2 cup dry white wine and 1 cup chicken broth, scraping up browned bits with a wooden spoon. Simmer for 5-7 minutes until the jus reduces and thickens slightly.
6. Step 6: Carve the chicken and serve with the pan jus drizzled over the top.