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Spring citrus chicken

Spring citrus chicken


Add some juice to your Sunday get-togethers with this super-zingy chicken matched with seasonal sides

  • Feeds 4 Feeds 4
  • Ready in 2 hours

Each serving contains

  • Energy
    2044kj 484kcal
  • Fat
    Low 17%
  • Saturates
    Low 12%
  • Sugar
    Low 17%
  • Salt
    Low 17%

% of adult’s reference intake | Carbohydrates per serving : 34g

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  • 1 Co-op medium whole British chicken
  • Zest of 1/2 and juice of 1 orange
  • Zest and juice of 1 lemon
  • 2 tbsp Co-op wholegrain mustard
  • 1 1/2 tbsp Co-op clear honey
  • 8 cloves garlic, 6 crushed, 2 left whole and unpeeled
  • 600g Co-op Jersey Royals, halved if large
  • 1 1/2 tbsp Co-op olive oil
  • 250g Co-op British asparagus


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Pat the chicken dry with kitchen paper, season with black pepper and put in a roasting dish
  3. Mix the orange and lemon juice and zest with the mustard, honey and crushed garlic
  4. Pour over the chicken
  5. Roast for 1 hour 20 mins, basting regularly
  6. If the skin gets too brown, cover with foil and add a splash of water to the tray
  7. Rest for 30 mins, loosely covered with foil
  8. Meanwhile, put the Jersey Royals in a roasting tray with the unpeeled garlic, drizzle with 1 tbsp of the oil and season with black pepper
  9. Roast for 25-30 mins, until golden
  10. Squeeze the garlic out of its skin and stir through the potatoes
  11. Toss the asparagus in the rest of the oil and fry or griddle until tender
  12. Pour the pan juices over the chicken and potatoes, and serve with the asparagus on the side
  13. Add slices of lemon and orange, if you like