Citrus-Roasted Chicken with Herb-Infused Olive Oil and Charred Lemon Salsa

Ingredients

• 1 whole chicken, about 4 pounds
• 2 tablespoons olive oil, divided
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 each orange, zested and juiced
• 1 each lemon, zested and juiced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 cloves garlic, minced

• 2 each lemons, halved
• 1 cup red onion, finely chopped
• 1 cup fresh cilantro, chopped
• 1 tablespoon capers, drained
• 1 tablespoon olive oil
• 1 teaspoon chili flakes
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   Pat the chicken dry with paper towels. Rub 1 tablespoon of olive oil over the skin and season with salt and freshly ground black pepper.
3. 03
   In a small bowl, combine orange zest, lemon zest, thyme, rosemary, and garlic. Rub this mixture under the skin and inside the cavity of the chicken.
4. 04
   Pour the orange and lemon juice over the chicken, ensuring it's evenly coated.
5. 05
   Place the chicken on a roasting pan and transfer to the oven. Roast for 1 to 1.5 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
6. 06
   While the chicken is roasting, prepare the charred lemon salsa. Heat a grill pan over high heat. Place the lemon halves cut side down on the pan until charred, about 3-4 minutes.
7. 07
   Once cool enough to handle, squeeze the charred lemons into a bowl. Add red onion, cilantro, capers, olive oil, chili flakes, and salt. Mix well and set aside.
8. 08
   Remove the chicken from the oven and let it rest for 10 minutes before carving.
9. 09
   Serve the chicken with a generous spoonful of charred lemon salsa on top.