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Citrus Herb Roast Chicken
Delicious on its own, a roast chicken provides an added bonus: wonderful leftovers for preparing quick weeknight meals, including soups, salads and more. You can dice the meat and combine it with carrots, potatoes and other vegetables to create a warming potpie, or stir pieces into a hearty risotto laced with caramelized onions. For a simple yet satisfying supper, tuck leftover chicken between slices of bread, layer with Gruyère cheese and sautéed mushrooms, and then grill.
Prep Time: 10:00
Cook Time: 01:00
2 - 3 one pound chicken
2 tsp. kosher salt
freshly ground black pepper
2 Small oranges, halved
2 lemons, halved
a few sprigs of herbs such as thyme, rosemary, sage, tarragon
1Preheat oven to 450 degrees F. While the oven is heating put a large cast iron skillet in to heat up with the oven. Place half of the orange, lemons and herbs inside the cavity of the bird. If desired you can truss the chicken, but it’s not necessary. Trussing helps with more even cooking. Rub olive oil over outside of the bird, then season generously with salt and pepper. Once the oven is heated, remove the cast iron pan carefully (it will be hot!). Then just as carefully place the chicken in the pan and tuck the remaining citrus and herbs around the pan. Place the pan back into the oven.
2Roast until thickest part of breast registers 165 degrees F. About 45-55 minutes. Transfer to a cutting board to rest 5 minutes.
3At this point you will have some delicious pan juices in the bottom of the cast iron pan. If desired, squeeze the citrus juice from those that were roasting with the chicken into the pan. Put it on the stove and add a little white wine and a knob of butter to make an amazing pan sauce to serve with the chicken. This is especially yummy over roasted baby potatoes.
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