| - |  | 5 pounds chicken - large roaster |
| - | | 1 lemon - sliced |
| - | | 1/2 bunch lemon thyme |
| - | | 1 cup orange juice |
| - | | 1 tablespoon Dijon mustard |
| - | | 2 teaspoons cornstarch |
| - | | 1 teaspoon thyme - dried |
| - | | 1 teaspoon sage - dried |
| - | | 1/4 cup raisins - golden |
| | salt and pepper to taste |
|
|
| Servings: 6 |
| Container: roasting pan with cover, medium saucepan |
| Prep Time: 25 minutes |
Cook Time: 1.5 hours
Method of preparation:
- Preheat oven to 375° F.
- Rinse off the chicken and pat dry with a paper towel.
- Gently loosen the skin from the meat on the breast of the chicken.
- Slide slices of lemon and sprigs of lemon thyme under the skin.
- Place the chicken in a roasting pan and place any remaining lemon slices in the cavity of the bird.
- Sprinkle liberally with salt and pepper.
- Cover with a lid and place in the oven.
- Roast for 30 minutes, then uncover the bird and pour the sauce over the entire chicken.
- Leave the cover off and continue roasting, basting the chicken occasionally with the sauce for approximately 1 hour or until the chicken is nicely browned and the internal temperature reaches 180° F.
- Allow the chicken to rest for 10-15 minutes before serving.
- Serve with the sauce on the side and roasted vegetables if desired.
SAUCE:
- Combine the orange juice and mustard in a suacepan.
- Whisk in the corn starch.
- Add thyme, sage and raisins.
- Whisk continuously over medium heat or until it comes to a simmer and thickens.
- Turn off ehat and pour over chicken as instructed.
|
|
No comments:
Post a Comment