YIELD: 4-6 servings | TIME: 2 hours | ACTIVE TIME: 30 minutes
Citrus Roasted Chicken

Citrus Roasted Chicken


Chicken & Potatoes

  • ¼ c olive oil
  • 5 lbs whole chicken
  • 1 bunch of cilantro leaves
  • 1 lb fingerling potatoes
  • 3 tbsp This Little Goat went to Belize, 2 tsp set aside
  • 4 garlic cloves
  • ½  lb of mandarins (or any citrus with a thin edible rind), fruit separated from rind

Pickle Medley

  • ½ c seasoned rice vinegar
  • 1 small red onion, thinly sliced
  • 2 fresno chili peppers (or any chili pepper such as jalapeno or serrano), thinly sliced with seeds removed
  • Rinds of mandarin oranges listed above, sliced into ¼ inch strips


Chicken & Potatoes

  1. Preheat oven to 400 degrees.
  2. Rinse and pat dry chicken, generously season with salt.
  3. Rub outside with oil and This Little Goat Went To Belize.
  4. Stuff cavity with cilantro stems, setting cilantro leaves aside, and citrus insides.
  5. Cut large potatoes in half to make uniform in size, then salt and add around seasoned chicken in a roasting pan.
  6. Bake for 1 hour and 15 - 30 minutes or until internal temperature reaches 165 F.


  1. Add chili, red onion, and citrus rinds to a heat proof bowl large enough to fit two cups.
  2. Heat rice vinegar to simmer and pour over sliced produce.
  3. Allow to sit for 5 minutes minimum at room temperature, leftovers may be kept in fridge.

Herby "Gravy"

  1. Blend cilantro leaves, cooked chicken drippings and stuffings, salt, a tbsp of pickling liquid, and garlic until smooth, serve with roasted chicken.

Be the first to know about new collections, mouthwatering recipes, and exclusive offers!