Triple-Citrus Chicken

ACTIVE TIME: 15 min. TOTAL TIME: 2 hrs. SERVES: 6

A medley of fresh citrus juices and herbs infuse this succulent chicken with perfect-for-spring flavor

1 lemon

1 lime

1 orange

1⁄4 cup olive oil

2 Tbs. minced fresh herbs, such as rosemary, parsley, thyme and sage

1 (5 lb.) chicken

1 Heat oven to 375°F. Grate 1 tsp. zest and squeeze 1 Tbs. juice from each lemon and lime into bowl. Grate 2 tsp. zest and squeeze 2 Tbs. juice from orange into same bowl; add olive oil and herbs. Season to taste with salt and pepper.

2 Place chicken on rack in roasting pan. With wooden spoon, loosen skin between breasts and legs. Spread 3⁄4 of herb mixture under skin. Brush remaining mixture over chicken. Pour 2 cups water into bottom of pan. Roast until meat thermometer inserted into thickest part of thigh away from bone registers 170°F, about 11⁄2 hrs. Transfer to platter. Lightly cover; let stand 15 min. before carving and serving.

Per serving: Cal. 522 Pro. 47g Carb. 1g Fiber 0g Sug. 1g Chol. 149mg Sod. 143mg Total fat: 35g Sat. 9g Trans. 0g