How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Orange-Thyme Roast Chicken With Root Vegetables?

You need 12 ingredients. The key ingredients include: 1 chicken (6 to 8 lb.), 2 oranges (about 1/2 lb. each), rinsed, 3 tablespoons chopped fresh thyme leaves, 6 to 8 thyme sprigs, rinsed, and more.

Is Orange-Thyme Roast Chicken With Root Vegetables suitable as meat & poultry?

Yes, Orange-Thyme Roast Chicken With Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Orange-Thyme Roast Chicken With Root Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orange-Thyme Roast Chicken With Root Vegetables Recipe

Name: Orange-Thyme Roast Chicken With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken (6 to 8 lb.); 2 oranges (about 1/2 lb. each), rinsed; 3 tablespoons chopped fresh thyme leaves; 6 to 8 thyme sprigs, rinsed; 1 1/2 pounds shallots (each about 1 1/2 in. wide), peeled; 3 pounds red thin-skinned potatoes (each about 2 1/2 in. wide), scrubbed and dried; 1 1/2 pounds baby carrots (max. 3/4 in. thick), rinsed and peeled, or baby-cut peeled carrots; 1 tablespoon olive oil; Salt and pepper; 1/2 cup dry sherry; 1 cup fat-skimmed chicken broth; 1/2 cup whipping cream

1

Remove giblets from chicken and reserve for other uses. Pull off and discard lumps of fat. Rinse bird well inside and out; pat dry. If desired, fold wing tips under first joint. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan.

2

Grate 2 tablespoons peel from oranges. Cut oranges in half crosswise and ream juice; you need at least 2/3 cup. In a small bowl, mix grated peel and thyme leaves. Starting at the neck, gently ease your fingers under chicken skin to loosen it over breast. Push 3 tablespoons orange peel-thyme mixture under skin and spread evenly over breast. Place 2 orange halves (discard remainder), 4 thyme sprigs, and 2 shallots in body cavity.

3

In a bowl, mix remaining shallots, the potatoes, and carrots with olive oil. Distribute vegetables around chicken in pan. Pour 1/3 cup orange juice over chicken. Sprinkle chicken lightly with salt and pepper.

4

Roast in a 425u00b0 regular or convection oven until vegetables are well browned and tender when pierced and a thermometer inserted through thickest part of breast to bone reaches 170u00b0, or 180u00b0 through thickest part of thigh at joint, 1 1/4 to 1 3/4 hours. After about 30 minutes, turn vegetables with a wide spatula. If pan juices start to scorch, pour about 1/4 cup water around edge of pan and stir to scrape drippings free, mixing with vegetables.

5

Insert a carving fork into the body cavity, piercing carcass; lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter. With a slotted spoon, lift vegetables from pan and arrange around chicken. Let rest in a warm place about 15 minutes.

6

Meanwhile, skim and discard fat from pan. Add sherry, broth, cream, and remaining orange peel-thyme mixture and orange juice. Stir often over high heat, scraping browned bits free, until reduced to 1 cup, 8 to 10 minutes. Add salt and pepper to taste. Pour through a fine strainer into a small pitcher or bowl.

7

Garnish platter with remaining thyme sprigs. Carve chicken and serve with vegetables and sherry-cream sauce. Add salt and pepper to taste.

Orange-Thyme Roast Chicken With Root Vegetables

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