Orange, Garlic and Fresh Thyme Roast Chicken
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 35 min |
| Total: | 1 h 55 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Chef Ian Perreault |
Recipe ingredients
- 1 whole chicken, approximately 4,4 lb. (2 kg)
- 1 orange, halved
- 1 garlic head, top cut off
- ½ cup (125 mL) butter,* at room temperature
- ½ bunch thyme, minced
- 1 Tbsp. (15 mL) dry mustard*
- Salt and pepper to taste
- 1 medium onion, cut into 8 wedges
- 3 Irresistibles bay leaves*
- 2 Irresistibles whole cloves*
Preparation
Chicken
Preheat oven to 425°F (210°C).
Pat chicken skin dry with paper towels, and then rub with an orange half and garlic head. In a bowl, combine butter with thyme, dry mustard, salt and pepper. Rub mixture over the chicken.
Place onion wedges, other half-orange, 5 – 6 garlic cloves, bay leaves and cloves in the chicken’s cavity.
Roast uncovered for 15 – 30 minutes.
Reduce the heat to 350°F (180°C), cover chicken and roast for another 55-65 minutes.
During cooking, baste occasionally with pan juices. Chicken is done when the legs pull away easily.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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