Roast Chicken with Citrus & Thyme

  • Ready in 2h 30m

  • Serves 6

  • 900 calories

  • 14.11g carbs

Roast Chicken with Citrus & Thyme might be just the main course you are searching for. This recipe makes 6 servings with 900 calories, 69g of protein, and 60g of fat each. For $3.44 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 30 people were impressed by this recipe. Head to the store and pick up chicken broth, wine, roasting chicken, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. It is a good option if you're following a gluten free and dairy free diet.

12 ingredients

  1. 2 carrots
  2. 1 tbsp cornstarch
  3. 1 tsp dijon mustard
  4. 1/2 cups dry white wine
  5. 8 sprigs fresh thyme
  6. 8 cloves garlic
  7. 1 lemon
  8. 2 cups low sodium chicken broth
  9. 2 onions
  10. 1 orange
  11. 7 lb roasting chicken
  12. 6 servings Salt & Pepper

Instructions

  1. Place oven rack at the lowest position. Preheat oven to 425F.
  2. Cut 1 orange half and 1 lemon half into wedges. Squeeze the juice from the remaining halves into a small bowl and set aside.
  3. Remove any excess fat from chicken. Rinse the chicken with cold water and pat dry. Season the cavity with salt and pepper and stuff it with the orange wedges, lemon wedges, 4 pieces of garlic and 2 thyme sprigs. Tie the legs together with butchers twine and tuck the wing tips under the back.Working from the edge of the cavity, gently lift the skin covering the breast, taking care not to tear it, and place a thyme sprig between the flesh and the skin on either side of the breastbone.Scatter onions, carrots, the remaining garlic cloves and thyme sprigs in the bottom of a roasting pan. Chop giblets and add to the pan; place neck in pan as well.Set the chicken on the vegetable mixture in the roasting pan and season with salt and pepper. Roast the chicken for 20 minutes.Lower the oven temperature to 325 and continue roasting, basting occasionally with the reserved citrus juice, until an instant-read thermometer inserted into the thickest part of the thigh registers 180F, about 1 1/2 hours longer. Tip the chicken and let the juices run into the roasting pan.
Roast Chicken with Citrus & Thyme

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