Roast Chicken With Lemon and Orange

1. 1

   Preheat a conventional oven to 500 degrees.

2. 2

   Remove the fat from the crop and cavity of the chicken.

3. 3

   Stuff the cavity with the lemon, garlic, orange, onion, butter, salt and pepper.

4. 4

   Rub the skin with additional salt and pepper.

5. 5

   Place the chicken in a roasting pan, breast side up, and roast for 45 minutes to 1 hour, or until the juices run clean.

6. 6

   During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.

7. 7

   After about 35 minutes, add the braised potatoes and carrots with their cooking liquid to the pan and toss with cooking juices.

8. 8

   Return the pan to the oven and cook for about 10 minutes longer, tossing the vegetables in the pan occasionally.

9. 9

   When the chicken is done, tilt the bird over the roasting pan to allow the cavity juices to fall into it.

10. 10

    Remove the chicken and vegetables to a warmed platter.

11. 11

    Put the roasting pan on top of the stove.

12. 12

    Add the water or chicken stock and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon.

13. 13

    Serve the pan juices over the chicken or, for a crisper skin, in a sauceboat.

* Per serving · 4 servings · Values may vary.

No additional tips available.