Sometimes some good, old comfort food can go a long way! And what better dish than a lovely roasted chicken?? In winter, when you’re pining for a little taste for summer, this citrus chicken recipe will give you that fresh and citrus profile that you have been craving. This easy to make recipe yields enough for four servings. Give it a try and let me know what you think!
1 whole chicken
Chicken Rub- Ground: salt, pepper, tarragon, sage, thyme or seasoning salt with sage and thyme
1 sliced lemon
1 sliced orange
1 diced shallot
3 celery stalks diced diagonally
3 large carrots diced diagonally
2 potatoes peeled and cubed
3 cups chicken stalk
1 cup orange juice
2 tbsp corn starch
Preheat oven to 350°
Prep all vegetables. Toss vegetables in olive oil and salt and pepper. Place vegetables in roasting pan.
Place whole chicken in the center of the roasting pan breast down. Pat a tbsp of olive oil over chicken and rub in spices. If you have made your own rub, cover the chicken in a generous coating. If you are using a premixed seasoning salt, be conscious of the saltiness of the seasoning and use sparingly.
Stuff the chicken with 2 slices of lemon, 2 slices of orange and a sprig thyme and rosemary.
Disperse remaining orange and lemon along side chicken.
Place dish in oven.
If during cooking, the vegetables are drying out to much add 1/2- 1 cup of chicken stock to the roasting pan.
Cook for 90 mins or until internal temperature reaches 165°- 170°. Remember, stuffed chicken will take longer to cook than an unstuffed chicken.
Remove chicken and roasted vegetables from roasting pan.
Place roasting pan on oven top. Add chicken stock and orange juice. Mix corn starch and water (as directed on container) and add to gravy mixture. Bring to a boil. Once boil is reached, drop to a simmer. If desired thickness is not attained add liquid or more corn starch as needed.
Quarter chicken, place vegetables in serving dish and put gravy in a gravy boat.
Photo Credit- Justine Galbraith