Roast chicken is one of those dishes that I was always scared to make until I finally broke down and gave it a try. Trust me. It’s not as scary as it seems. All you need is a good thermometer and patience.
There are no set rules when making roast chicken. A little bit of this, and a little bit of that. It all works. Throw it in, cook till crisp and enjoy! Sometimes I think it’s fun to just let it cool slightly and just pick the meat right off the bird. Not exactly civilized but it sure is tasty.
Blood Orange Thyme Roasted Chicken
Yield: 1 roast chicken
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
5 pound whole chicken
3 blood oranges - halved and quartered
2 teaspoons chopped fresh thyme (save remaining thyme for stuffing)
1/2 cup dry white wine
Adapted from my Classic Roast Chicken recipe
Preheat oven to 450 degrees
Remove giblets from chicken and rinse chicken cavity with cold water. Pat chicken dry and add to Dutch oven.
Liberally sprinkle the inside of the chicken cavity with kosher salt and pepper. Stuff with the majority of the blood orange slices and fresh thyme.
Sprinkle the outside of the bird liberally with kosher salt, pepper and thyme. Add remaining blood orange slices and thyme around the chicken. Pour white wine into the bottom of the pan and add to oven.
Cook for 25 minutes at 450 degrees and lower temperature to 375 degrees. Cook for approximately an hour until a meat thermometer register 165 degrees when tested into the middle of the thigh meat.
Now the most important step. Let the chicken rest for 15 minutes before you carve. Then enjoy!