Sunday is usually a day when you can take a little more time to prepare dinner. Why not spend a little more time today, and use the leftovers later on in the week for a quick easy dinner?

Herb Roasted Chicken

Preheat the oven to 425.

Clean the inside of a 5 – 6 pound chicken and pat dry. Place chicken in a roasting pan and season liberally (inside and out) with kosher salt and fresh ground pepper. Inside the chicken you can put any kind of aromatics you like. My favorite is lemon, onion and thyme. I cut the lemon and onion into quarters and place them inside the cavity of the chicken along with fresh thyme sprigs. Drizzle the outside of the chicken with a olive oil and sprinkle some fresh thyme leaves on the outside as well.

Cook the chicken for 60 to 90 minutes, or until the juice runs clear. 

Remove the chicken from the pan and let rest (put on a plate and cover with foil) while you make the pan sauce. 

Use a paper towel to soak up the extra fat in the pan. Place the pan on the stove top on medium heat. Add 1 TBSP of flour, chicken stock and orange juice. Once the pan sauce has come to a boil and thickened, season with salt, pepper and extra thyme, if you desire. 

Carve up the chicken and serve with the pan sauce on top…it’s just delicious!

Stay tuned for later in the week when I give you some tips on how to turn the leftovers into another meal.

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