Roast Chicken with Citrus and Thyme

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This recipe serves: 4

Ingredients
1 whole chicken, about 5 pounds salt to taste freshly ground black pepper
1 lemon, halved
1 orange, halved
1/2 onion
1/2 cup roughly chopped celery
4 sprigs fresh thyme
1 tablespoon olive oil


Cooking Instructions

1. Preheat the oven to 350°F.

2. Rinse the chicken inside and out with cold water. Pat dry with paper towels. Season the cavity of the chicken with salt and pepper.

3. Squeeze the juice from the lemon and orange halves all over the chicken. Stuff the lemon and orange halves into the cavity, along with the onion, celery and thyme.

4. Place the chicken on a rack in a roasting pan. Drizzle the olive oil over the skin and season with salt and pepper.

5. Roast the chicken in the oven for 1 1/2 hours or until a thermometer inserted into the thickest part of the thigh registers 160°F.

6. Let the chicken rest for 15 minutes. Remove and discard the skin before carving.

Serving Size: 1/4 skinless chicken

Nutritional Information

Number of Servings: 4

Per Serving

* Calories 323
* Carbohydrate 11 g
* Fat 10 g
* Fiber 3 g
* Protein 47 g
* Saturated Fat 2 g
* Sodium 251 mg

healthy recipes