Orange-Thyme Roast Chicken with Root Vegetables Recipe

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Orange-Thyme Roast Chicken with Root Vegetables
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Ingredients
12
Count
Nutrition
9979
Calories
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Ingredients:

Directions:

  1. Remove giblets from chicken and reserve for other uses. Pull off and discard lumps of fat. Rinse bird well inside and out; pat dry. If desired, fold wing tips under first joint. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan.
  2. Grate 2 tablespoons peel from oranges. Cut oranges in half crosswise and ream juice; you need at least 2/3 cup. In a small bowl, mix grated peel and thyme leaves. Starting at the neck, gently ease your fingers under chicken skin to loosen it over breast. Push 3 tablespoons orange peel-thyme mixture under skin and spread evenly over breast. Place 2 orange halves (discard remainder), 4 thyme sprigs, and 2 shallots in body cavity.
  3. In a bowl, mix remaining shallots, the potatoes, and carrots with olive oil. Distribute vegetables around chicken in pan. Pour 1/3 cup orange juice over chicken. Sprinkle chicken lightly with salt and pepper.
  4. Roast in a 425° regular or convection oven until vegetables are well browned and tender when pierced and a thermometer inserted through thickest part of breast to bone reaches 170°, or 180° through thickest part of thigh at joint, 1 1/4 to 1 3/4 hours. After about 30 minutes, turn vegetables with a wide spatula. If pan juices start to scorch, pour about 1/4 cup water around edge of pan and stir to scrape drippings free, mixing with vegetables.
  5. Insert a carving fork into the body cavity, piercing carcass; lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter. With a slotted spoon, lift vegetables from pan and arrange around chicken. Let rest in a warm place about 15 minutes.
  6. Meanwhile, skim and discard fat from pan. Add sherry, broth, cream, and remaining orange peel-thyme mixture and orange juice. Stir often over high heat, scraping browned bits free, until reduced to 1 cup, 8 to 10 minutes. Add salt and pepper to taste. Pour through a fine strainer into a small pitcher or bowl.
  7. Garnish platter with remaining thyme sprigs. Carve chicken and serve with vegetables and sherry-cream sauce. Add salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 9979.19 Kcal (41781 kJ)
Calories from fat 5192.5 Kcal
% Daily Value*
Total Fat 576.94g 888%
Cholesterol 3331.8mg 1111%
Sodium 3417.76mg 142%
Potassium 17443.92mg 371%
Total Carbs 418.48g 139%
Sugars 122.45g 490%
Dietary Fiber 73.57g 294%
Protein 711.36g 1423%
Vitamin C 438.4mg 731%
Vitamin A 6.8mg 227%
Iron 64.7mg 360%
Calcium 1165.8mg 117%
Amount Per 100 g
Calories 147.29 Kcal (617 kJ)
Calories from fat 76.64 Kcal
% Daily Value*
Total Fat 8.52g 888%
Cholesterol 49.18mg 1111%
Sodium 50.44mg 142%
Potassium 257.47mg 371%
Total Carbs 6.18g 139%
Sugars 1.81g 490%
Dietary Fiber 1.09g 294%
Protein 10.5g 1423%
Vitamin C 6.5mg 731%
Vitamin A 0.1mg 227%
Iron 1mg 360%
Calcium 17.2mg 117%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 246.9
    Points
  • 253
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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