Roasted Chicken with Lemon and Orange
What You Need
1 3 1/2 pound chicken
Salt and freshly ground pepper
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.