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Incredible Thyme-Citrus Can-Roasted Chic




Source of Recipe


Elaine


List of Ingredients




Incredible Thyme-Citrus Can-Roasted Chicken with roasted red potatoes

Serves 4


Flavor Step – Herb Rub
2 Tbsp. olive oil
1 Tbsp. grated lemon zest
2 Tbsp. chopped fresh thyme (or 1 tsp. dried, mixed with 2 Tbsp. boiling water)
3 large cloves fresh garlic, pressed
1 tsp. fine sea salt

Entrée
5-6 lb. free range chicken, giblets discarded, wings folded back
½ medium lemon
¼ medium orange
1 ½ cups chicken broth
½ cup dry white wine
5 sprigs fresh thyme (or ½ Tbsp. dried)
1 cleaned soup can (standard size), outer paper removed
Gravy
1 Tbsp. flour
1 Tbsp. butter
½ cup chicken broth
½ cup dry white wine

Potatoes (Red or Sweet)
1/3 cup olive oil
For red potatoes: 1 Tbsp. fresh rosemary, chopped
For sweet potatoes: 1 Tbsp. fresh thyme, chopped
½ tsp. fine sea salt
1 ½ pounds unpeeled small red potatoes, cut in half
Or 1 ½ pounds unpeeled sweet potatoes, cut in ½” round slices




Recipe



Flavor Step:
Combine all ingredients well.

Entrée
Preheat oven to 450 degrees. Rub outside of bird with Herb Rub. Squeeze lemon and orange, and place into saucepan along with thyme. Add 1 cup broth to sauce pan and bring to a boil. Center can in an 8.5” x 9” glass or ceramic baking dish and fill to top with hot broth, citrus and herbs. Fit bird cavity over (so that bird is upright). Pour remaining ½ cup of broth and wine into dish. Place in oven and cook for 20 minutes, then lower temperature to 350 degrees and cook another hour and fifteen minutes or so, until inner thigh meat reaches 160 degrees.
Loosely cover bird and let rest for fifteen minutes. Remove from can, slice and serve with gravy.

Gravy
Make roux: mix flour and butter in saucepan over medium-high heat until golden. De-fat chicken pan juices and pour into sauce pan. Add broth and wine and bring to a boil. Pour heated sauce into baking dish to deglaze, then pour entire mixture back into sauce pan and return to a light boil. Simmer until thickened.

Potatoes
Preheat oven to 450 degrees. Stir oil, herb of choice and salt in glass or ceramic baking dish, add potatoes and thoroughly coat them with oil, then arrange 1 even layer of potatoes (red potatoes: cut side down) in dish. Roast for 25 minutes (turn sweet potatoes every ten minutes or so), until golden brown and crispy.