Roast Chicken With Lemon and Orange

Ingredients

• 1 5-pound chicken
• 1 lemon, halved
• 5 cloves garlic, smashed and peeled
• ½ orange
• 1 medium onion (6 ounces) peeled
• 4 tablespoons unsalted butter
• Kosher salt to taste
• Freshly ground black pepper to taste
• Braised potatoes and carrots (see recipe)
• ½ cup water or chicken stock

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1369 calories; 97 grams fat; 31 grams saturated fat; 1 gram trans fat; 38 grams monounsaturated fat; 18 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 107 grams protein; 456 milligrams cholesterol; 1346 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

1. Preheat a conventional oven to 500 degrees.
2. Remove the fat from the crop and cavity of the chicken. Stuff the cavity with the lemon, garlic, orange, onion, butter, salt and pepper. Rub the skin with additional salt and pepper.
3. Place the chicken in a roasting pan, breast side up, and roast for 45 minutes to 1 hour, or until the juices run clean. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
4. After about 35 minutes, add the braised potatoes and carrots with their cooking liquid to the pan and toss with cooking juices. Return the pan to the oven and cook for about 10 minutes longer, tossing the vegetables in the pan occasionally.
5. When the chicken is done, tilt the bird over the roasting pan to allow the cavity juices to fall into it. Remove the chicken and vegetables to a warmed platter.
6. Put the roasting pan on top of the stove. 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. Serve the pan juices over the chicken or, for a crisper skin, in a sauceboat.

About 1 hour 15 minutes