Recipes

1. Roast Chicken: Preheat oven to 400°F. Pat chicken dry with paper towel. Remove giblets from chicken cavity. Add to roasting pan, along with 6 clementine halves, three halves of onion, celery, carrot and 6 garlic cloves.
2. Season chicken inside cavity and out with salt and pepper. Stuff cavity with thyme sprigs, remaining clementine halves, onion and garlic. Tie legs together with kitchen string; tuck wings under.
3. Place, breast side up, in roasting pan on top of vegetables. Drizzle olive oil over chicken and vegetables. Roast in lower third of oven for 1 hour 10 minutes to 1 hour 15 minutes or until meat thermometer inserted into thickest part of inner thigh registers 185°F.
4. Lift chicken and tilt slightly, pouring juices from cavity into pan. Transfer chicken to serving platter or cutting board. Tent chicken with foil for 10 to 15 minutes before slicing.
5. Skim any fat from pan juices. Set roasting pan set over medium-high heat. Stir in chicken broth and bring to a boil. Boil, stirring, for 5 to 8 minutes or until reduced slightly. Strain juices and serve with chicken. Serve with Roasted Brussels Sprouts.
6. Roasted Brussels Sprouts: Meanwhile, toss sprouts with oil, salt and pepper. Place on baking sheet. Roast, turning occasionally, for 20 to 25 minutes at 400°F along with chicken or until golden and tender.

When roasting a whole chicken, choose a pan that fits the chicken without touching the sides and with enough space for air to circulate. If a roasting pan is too big and there is too much exposed pan surface, the pan juices will burn.

Click HERE for a printable recipe card.