Roast Chicken with Citrus & Thyme

Name: Roast Chicken with Citrus & Thyme
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Ingredients: 2 carrots, coarsely chopped; 1 tablespoon cornstarch dissolved in 2 tablespoons cold water; 1 teaspoon Dijon mustard; 1/2 cup dry white wine; 8 sprigs fresh thyme, divided; 8 cloves garlic, peeled and cut in half lengthwise, divided; 1 lemon, cut in half; 1 1/2 cups reduced-sodium chicken broth; 2 onions, coarsely chopped; 1 orange, cut in half; 1 7-to-8-pound roasting chicken, giblets and neck reserved; Salt & freshly ground pepper, to taste

Ready in 2h 30m
Serves 6
900 calories
14.11g carbs

Roast Chicken with Citrus & Thyme might be a good recipe to expand your main course collection. Watching your figure? This gluten free, dairy free, and ketogenic recipe has 900 calories, 69g of protein, and 60g of fat per serving. For $3.44 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Eating Well has 30 fans. A mixture of orange, cornstarch, lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 2 hours and 30 minutes.

12 ingredients

2 carrots
1 tbsp cornstarch
1 tsp dijon mustard
1/2 cups wine
8 sprigs thyme
8 cloves garlic
1 lemon
2 cups chicken broth
2 onions
1 orange
7 lb roasting chicken
6 servings salt & pepper

Instructions

Place oven rack at the lowest position. Preheat oven to 425F.
Cut 1 orange half and 1 lemon half into wedges. Squeeze the juice from the remaining halves into a small bowl and set aside.
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.