Ingredients
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 orange, halved
- 1 lemon, halved
- 1 lime, halved
- 4 cloves garlic, smashed
- 1 small onion, quartered
- ½ cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 400°F and pat the chicken dry with paper towels, then rub it all over with olive oil and season evenly with salt, pepper, garlic powder, paprika, and thyme. Stuff the cavity with the orange, lemon, lime, smashed garlic cloves, and onion to infuse it with bright citrus flavor. Place the chicken in a roasting pan breast side up, pour the orange juice and lemon juice around it, and brush the top with melted butter before roasting uncovered for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh. Halfway through cooking, spoon some of the citrus juices from the pan over the chicken to keep it moist and flavorful, then let it rest for 10–15 minutes before carving so the juices redistribute beautifully.
Pro Tip
- Add a few extra slices of fresh orange to the roasting pan — as they caramelize, they’ll create a lightly sweet, citrusy glaze that gives the chicken that signature Florida flavor.