Description

A perfectly roasted chicken infused with the bright flavors of citrus and the earthy aroma of fresh sage. This dish is ideal for cozy family dinners, festive gatherings, or any occasion where you want a comforting yet elegant main course. The combination of tender, juicy meat and golden, crispy skin makes it a crowd-pleaser, while the citrus and sage create a delightful fragrance that fills the kitchen.

Ingredients

Scale

1 whole chicken (about 4–5 pounds)
2 large oranges (1 sliced, 1 juiced)
1 lemon (sliced)
1 head of garlic, halved crosswise
1 small bunch of fresh sage leaves
3 tablespoons olive oil
2 teaspoons sea salt (plus more for seasoning)
1 teaspoon freshly ground black pepper
1 teaspoon paprika (optional, for color)
1 medium onion, quartered
1 cup chicken broth (or water)

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Instructions

Prepare the Chicken
Remove the chicken from the refrigerator at least 30 minutes before cooking. Pat it dry with paper towels. Place it on a cutting board or clean surface.
Season Generously
Rub the chicken inside and out with olive oil. Sprinkle with sea salt, pepper, and paprika if using.
Stuff the Aromatics
Place orange and lemon slices, garlic halves, and fresh sage leaves inside the cavity of the chicken.
Arrange the Pan
Place the quartered onion, remaining citrus slices, and leftover garlic around the chicken in the roasting pan. Pour chicken broth or water into the pan.
Roast the Chicken
Preheat oven to 425°F (220°C). Place chicken breast-side up on a roasting rack. Roast for 15 minutes, then reduce temperature to 375°F (190°C) and continue roasting for 1–1¼ hours, depending on size.
Baste for Moisture
Every 20 minutes, spoon pan juices over the chicken. Cover loosely with foil if the top browns too quickly.
Check for Doneness
Ensure internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Juices should run clear.
Rest Before Serving
Remove chicken from oven and rest for 10–15 minutes. Garnish with fresh sage and citrus slices before carving.

Notes

For extra crispy skin, pat the chicken dry and preheat oven fully.
The recipe can be prepared a day ahead; refrigerate the seasoned and stuffed chicken.
Use a meat thermometer to ensure proper doneness.
Save pan drippings for a flavorful gravy.
Variations: try different citrus fruits, add rosemary or thyme, or make a spiced version with crushed red pepper.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes