Sukkah-Inspired Herb and Citrus Roasted Chicken

By AislePrompt Editorial · ·

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Juicy whole chicken roasted with fresh herbs and bright citrus, evoking the natural flavors celebrated during the Feast of Tabernacles. This Mediterranean Hanukkah recipe, ready in about 95 minutes, pairs whole chicken, lemon, and fresh rosemary for a weeknight-friendly dinner. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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.

Prep: 15 min Cook: 80 min Serves 6 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Rinse and pat dry 4 lbs whole chicken. Season the cavity generously with 1 tsp salt and 1/2 tsp black pepper, then stuff with 1 large quartered lemon, 3 sprigs rosemary, 3 sprigs thyme, and 6 smashed garlic cloves.
  2. Step 2: Rub the outside of the chicken with 3 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper evenly over the skin.
  3. Step 3: Place the chicken breast-side up on a roasting rack in a roasting pan. Roast uncovered for 20 minutes at 425°F to crisp the skin.
  4. Step 4: Reduce oven temperature to 375°F and continue roasting for 50-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
  5. Step 5: Remove from oven and let rest for 15 minutes before carving. Spoon pan juices over the chicken when serving.

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