Orange, Garlic and Fresh Thyme Roast Chicken

Orange, Garlic and Fresh Thyme Roast Chicken
  • 4 servings
  • 0:20 Preparation
  • 1:35 Cooking
  • 1:55 Total Time


Add all
  • 4 1/2 lb
    (2 kg)

    whole chicken

  • 1

    orange, halved

  • 1

    garlic head, top cut off

  • 1/2 cup
    (125 mL)

    butter, at room temperature

  • 1/2

    bunch of thyme, minced

  • 1 Tbsp.
    (15 mL)

    dry mustard

  • Salt and pepper to taste

  • 1

    medium onion, cut into 8 wedges

  • 3

    bay leaves

  • 2

    whole cloves



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.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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