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Citrus Roasted Chicken with Tzatziki Recipe

Citrus Roasted Chicken with Tzatziki Recipe - 4 servings


1 free-range or organic chicken, about 3 1/2 lb

Handful of thyme sprigs

1 large orange, cut into quarters

2 lemons, halved

Freshly ground black pepper


For the Tzatziki:

1/2 hothouse cucumber

1 cup thick plain yogurt

1 garlic clove, peeled and crushed

1 tablespoon extra virgin olive oil

1/2 cup chopped mint leaves

lemon juice, to taste


Preheat the oven to 400oF. Lay the chicken, breast-side down, on a board. Using poultry shears, cut down either side of the backbone. Turn the chicken over and press to flatten, using the heel of your hand. Season generously with pepper and place, breast-side down, in a roasting pan. Scatter the thyme over, then roast for 30 minutes.

Remove the roasting pan from the oven and reduce the setting to 350oF. Squeeze the juice from the orange and lemons over the chicken, then add the squeezed citrus pieces to the pan and turn the chicken over. Roast for a further 30-40 minutes, until the chicken is cooked through. To test, use an instant-read thermometer, it should register 170oF in the thigh and 160oF in the breast.

Meanwhile, make the tzatziki. Coarsely grate the cucumber and squeeze out excess liquid, then place in a bowl. Add the yogurt, garlic, olive oil, mint and lemon juice and black pepper to taste. Remove the chicken from the oven, cover with foil, and let rest in a warm place for 10 minutes before carving. Serve the chicken with the tzatziki and a watercress salad.

More Recipes for Poultry

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