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Orange, Garlic and Fresh Thyme Roast Chicken https://www.metro.ca/userfiles/image/recipes/poulet-roti-orange-ail-thym-5455.jpg PT20M PT1H35M PT1H55M
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.
4
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
Orange, Garlic and Fresh Thyme Roast Chicken

Orange, Garlic and Fresh Thyme Roast Chicken

Rate this recipe
22 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
1:35
COOKING
1:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 1/2 lb
    (2 kg)
    whole chicken
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    Fresh Boneless Skinless Chicken Breast Fillet Removed Value Pack

    Fresh Boneless Skinless Chicken Breast Fillet Removed Value Pack

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    10.76/kg

    FRESH BONELESS SKINLESS CHICKEN BREAST SCALLOPINI STRIPS OR FILLETS

    FRESH BONELESS SKINLESS CHICKEN BREAST SCALLOPINI STRIPS OR FILLETS

    $6.88 /lb

    15.17/kg

    YORKSHIRE VALLEY FARMS FRESH ORGANIC WHOLE CHICKEN

    YORKSHIRE VALLEY FARMS FRESH ORGANIC WHOLE CHICKEN

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    11.00/kg

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    FRESH BACON WRAPPED CHICKEN OR TURKEY MEDALLIONS OR STORE MADE MEAT KABOBS

    FRESH BACON WRAPPED CHICKEN OR TURKEY MEDALLIONS OR STORE MADE MEAT KABOBS

    $6.99 /lb

    SELECTED VARIETIES

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    FRESH MARINATED CHICKEN BREAST

    FRESH MARINATED CHICKEN BREAST

    $6.88 /lb

    BONELESS SKINLESS SELECTED VARIETIES 15.17/kg

  • 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
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    FRENCH'S MUSTARD

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    SELECTED SIZES SELECTED VARIETIES


  • Salt and pepper to taste
  • 1
    medium onion, cut into 8 wedges
  • 3
    bay leaves
  • 2
    whole cloves
Imprimer ma sélection

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.

Source : Chef Ian Perreault

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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