1. Preheat your oven to 425°F (220°C). This high heat is essential for that beautiful, crispy skin Mama Lou always talked about.
2. In a small bowl, combine the orange zest and juice, lemon zest and juice, minced garlic, olive oil, honey, thyme, smoked paprika, salt, and pepper. Whisk until well blended. This marinade is the heart of the dish—bright, fragrant, and just a little sweet.
3. Place the whole chicken in a large roasting pan or ovenproof skillet. Using your hands, gently loosen the skin over the breasts and thighs without tearing it. Pour half the citrus marinade under the skin, spreading it evenly to infuse the meat directly.
4. Rub the remaining marinade all over the outside of the chicken. Make sure every nook and cranny is coated—Mama Lou always said, “The chicken should feel loved.”
5. Tuck the wings under the body and tie the legs together with kitchen twine for even cooking. Scatter a few rosemary sprigs around the chicken if you have them handy.
6. Pour the chicken broth (or white wine) into the bottom of the pan to keep things juicy and to catch those delicious drippings.
7. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh. Halfway through, baste the chicken with the pan juices to keep it moist and flavorful.
8. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This step is essential—resting lets the juices redistribute, keeping every bite tender and juicy.

One of my fondest memories is the first time I tried this recipe without Mama Lou’s watchful eye. I was nervous, but with Ouma’s encouragement and her playful reminders—like “Don’t forget the zest!”—the chicken came out perfectly. It was a proud moment, a bridge between past and present, made even sweeter by the stories we shared over that meal.