Citrus & Thyme Soppin’ Good Roasted Spring Chicken


Dear Readers, Lest you think that I, Food on Fifth, sit around my kitchen all day eating tartlets, upside down cakes, spoon breads and pound cakes I am branching out this week.  As it is Spring here in Nashville in the best and most perfect sense of the word I am sharing our dinner from a week or so ago, a juicy citrus & thyme roasted chicken. A fresh, bright flavor due to all the citrus, very crispy skin, lots of juice in the bottom of the pan served alongside a freshly baked baguette from flour.sugar.eggs. for soppin’ & a bowl of lightly dressed arugula….an easy Spring dinner…oh my, so good.

Here is what you will need:

a good quality, Plump Roasting Chicken (I got this beauty from my local                        CSA, “Fresh Harvest”. This is just the best as you can choose what you want each week, order & pay online and the variety of choices is just astounding…meats, vegs, flowers, cheeses, bread, eggs…all organically grown from farms in the Nashville, TN area.)

 Whole Fresh Citrus – mandarins, oranges, clementines, lemons, grapefruit, whatever you have + 1/2 cup Orange Juice & 1/4 cup Lemon Juice freshly squeezed

Fresh Thyme Leaves (I have a Lemon Thyme in my garden so I used that.)

A few whole, peeled roasted garlic cloves & shallots

Olive oil, salt & freshly ground pepper


Here is what to do:

1. Wash chicken inside and out under cool running water. Pat dry. Preheat oven to 375 degrees. Drizzle some olive oil in the bottom of a roasting pan. Cut citrus into halves & chunks. Slice one lemon thinly.

2. Place the chicken in the roasting pan. Using your fingers (gloves if you prefer) gently loosen the skin over the breast of the chicken & insert a few lemon slices & thyme sprigs under the skin. Stuff the inside of the chicken with the shallots, a few sprigs of thyme & chunks of citrus. Tie the legs together using kitchen twine. Rub the outside of the skin with olive oil & sprinkle with salt & pepper & fresh thyme leaves.



3. Place all the citrus pieces around the chicken along with the garlic cloves & thyme sprigs. Pour the orange juice & lemon juice into the pan. Roast for 45 minutes to 1 hour or until a meat thermometer inserted into the thicken part of the breast reads 165 degrees. I basted the chicken every so often with the pan juices.


Serve pieces of chicken with some of the pan juices & roasted citrus, a crusty baguette for soppin’ and a simple arugula salad.

Oh My, Hello Spring!

36 thoughts on “Citrus & Thyme Soppin’ Good Roasted Spring Chicken

  1. Wonderful, I can smell it already! Just a new blogger myself, and recipes will definitely be one of my categories too. Love the photos, picture perfect!

      1. Thanks for welcoming me to the world of blogging Teresa, better late than never right? So I do have a question, when are blood oranges in season? I’ve tried a similar dish, and I have to say the blood oranges really make those pictures pop right out!

      2. Loretta, Blood Oranges are in season from around January through late March. I had the ones I used for my roasted chicken left over in the fridge! They were some I purchased in early March and had not used these last two. They were still good and juicy!

  2. Teresa this chicken dish looks like something that I could do… It really looks scrumptious… You know that I am a chicken nut……

    1. Well I did not know that you like chicken so much…learn something new every day! This is just so easy and simple and you could do this in a flash…just get an extra baguette for Lizzie to do some soppin” although she would not eat the chicken…the soppin’ she would love.

  3. Thanks. A wonderful recipe. Will be great when get to Maine and have organic Tide Mill chickens

    Sent from my iPad


    1. Oh how wonderful to hear from you Bill. Have not seen you around the ‘hood recently. What a fantastic Spring we are having here in Historic Germantown! Give my regards to sweet April and thanks for stopping by. BTW this chicken is just fantastic and will be just the thing to make with your organic Tide Mill Chicken.

    1. Hello and welcome to Food on Fifth Mademoiselle…such nice words and I thank you. Just visited your site and just love what you are writing about. I am already looking forward to your next post.

    1. Dawn how great to see you over here at Food on Fifth. Thanks for visiting. This is the easiest chicken ever and is just wonderful if I do say so myself. Buy a good bread for soppin”. Hope to see you soon. T

    1. Thanks for stopping by Hostess at Heart. Let me know how your chicken turns out if you make it. Always interested in how my recipes translate to others. Happy End of April!

    1. Nance this is the month for lemony citrus chicken! Your blog and my testing for Relish and all the citrus in my crisper and an organic chicken from Tally made this recipe a natural.

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