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.
Nutrition Facts
1/4 skinless chicken
Amount Per Serving
323
47 g
11 g
3 g
0 g
0 g
6 g
10 g
2 g
5 g
1 g
0 g
0 g
0 g
148 mg
28 %
58 %
14 %
0
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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
1/2 onion
1 tablespoon olive oil
1/2 cup roughly chopped celery
1 orange, halved
4 sprigs fresh thyme
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.
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We must be on the same routine or something cuz I just threw a roasted chicken in the oven 30 minutes ago.
..... Jammed the cavity with cut up pieces of orange and lemon though.
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