Roasted Chicken with Lemon and Orange
1 3 1/2 pound chicken
Salt and freshly ground pepper
1/2 lemon
1/2 orange
4 garlic cloves
4 rosemary sprigs
4 thyme sprigs
Preheat oven to 425 degrees. Season the chicken all over with salt and pepper. Stuff the chicken with a lemon half, an orange half, 2 cloves garlic, and 2 sprigs each of rosemary and thyme. Tie the legs together with kitchen string. Set the chicken in a roasting pan and tuck the remaining 2 garlic cloves and rosemary and thyme sprigs between the legs.
Roast the chicken about 1 hour and 15 minutes, or until an instant read thermometer inserted into the thickest part of the thigh registers 165 degrees. Let the chicken rest 10 minutes before carving.
Glen's Place
