Roasted Chicken with lemon and oranges

To keep with my New Year’s Goal, I wanted to break out of my comfort zone in the kitchen, so I made a whole chicken. I haven’t tried this yet due to my nervousness and feeling like it was way too much for H and I. But after long thought, I bought one knowing I could use it for salads, tacos, etc… after I roasted it. So today was the day! I found this recipe on Cooking Light’s site and also am submitting it to Joelen’s Culinary Adventures Healthy Cooking Blog Event! Check out her blog later this month for all the healthy, yet tasty dishes!

I was surprised how just easy making a whole chicken really was! Cant wait to use the bone and leftovers for other great meals!




  • 1  (5-pound) roasting chicken
  • 1 1/2  teaspoons  finely chopped fresh thyme
  • 2  teaspoons  fresh orange juice (I also added the juice of one lemon too)
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  garlic cloves, minced
  • 1  orange, halved (I also added one half lemon too)
  • 6  garlic cloves, peeled
  • 2  thyme sprigs
  • 1  (14-ounce) can fat-free, less-sodium chicken broth, divided
  • Cooking spray
  • 1/2  cup  white wine
  • 2  teaspoons  all-purpose flour



Preheat oven to 325°.

To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine thyme, orange juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic; rub over breast and drumsticks under loosened skin. Place orange halves in body cavity. Lift wing tips up and over back; tuck under chicken.

Combine 6 garlic cloves, 2 thyme sprigs, and 1 cup of broth in a shallow roasting pan. Place chicken on a rack coated with cooking spray; place rack in pan. Insert meat thermometer into the meaty part of thigh, making sure not to touch bone.

Bake at 325° for 2 hours or until thermometer registers 180°. Let stand 10 minutes. Discard skin. Place chicken on a platter, reserving drippings in pan; cover chicken and keep warm. Add wine to drippings in pan, scraping pan to loosen browned bits; discard thyme sprigs.

Place flour in a small saucepan; gradually add remaining broth, stirring with a whisk until blended. Set aside. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into flour mixture in saucepan, stopping before fat layer reaches opening; discard fat. Bring mixture to a boil, and cook 1 minute or until thick, stirring constantly with a whisk. Keep warm. I served it with rice and steamed veggies to keep it all in the healthy catagory! 🙂


2 Comments on “Roasted Chicken with lemon and oranges”

  1. Kristina says:

    So glad your first attempt at making a whole chicken was a success. And with such a tasty sounding recipe! Can’t wait to try it myself.

  2. joelen says:

    Great job! Thanks for submitting this to the Chef Spotlight event – can’t wait to include it in the round up!

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