Roast Chicken with Citrus
- Yield: 4 servings
- 3-4lb Whole chicken
- 3 tsp Salt
- 1 tsp Ground black pepper
- 1 Orange, quartered
- 1 Lemon, quartered
- 6 cloves Garlic, smashed
- 4 Thyme sprigs
- 1 tbsp Thyme leaves, chopped
- 2 Rosemary sprigs
- 4 cups Chicken stock
- 4 tbsp Unsalted butter
- 1-3 tbsp All-purpose flour
- Preheat the oven to 375F.
- Pat the chicken dry inside and out and season the inside with 2 tsp salt and the pepper.
- Place as many of the orange and lemon quarters, garlic cloves and herb sprigs inside as will fit. Tie the legs together and tuck the wings in.
- Squeeze a lemon quarter over the the chicken and rub the juice into the skin, then rub in the remaining salt.
- Place the chicken, breast side up, in a roasting pan. Add all remaining orange and lemon quarters, garlic and herb sprigs to the pan.
- Roast 1 1/2 to 2 hours, until a thermometer inserted in the thickest part of the thigh reads 160F. Transfer to a cutting board, cover with aluminum foil and let rest 10 minutes.
- Meanwhile, make the gravy. Pour 1 cup stock into the roasting pan and stir to scrape up any browned bits from the bottom. Strain the juices into a saucepan over low heat.
- Add the butter and the remaining stock and gently stir until the butter is melted.
- Add 1 tbsp flour and whisk until it dissolves completely and gravy has started to thicken, about 3 – 5 minutes. Add more flour if you want a thicker gravy.
- Stir in the chopped thyme and adjust salt and pepper to taste.
- Carve the chicken and arrange on a serving platter. Serve with the warm gravy on the side.
Recipe adapted from LeitesCulinaria.com