Dear Readers, Lest you think that I, Food on Fifth, sit around my kitchen all day eating tartlets, upside down cakes, spoon breads and pound cakes I am branching out this week. As it is Spring here in Nashville in the best and most perfect sense of the word I am sharing our dinner from a week or so ago, a juicy citrus & thyme roasted chicken. A fresh, bright flavor due to all the citrus, very crispy skin, lots of juice in the bottom of the pan served alongside a freshly baked baguette from flour.sugar.eggs. for soppin’ & a bowl of lightly dressed arugula….an easy Spring dinner…oh my, so good.
Here is what you will need:
a good quality, Plump Roasting Chicken (I got this beauty from my local CSA, “Fresh Harvest”. This is just the best as you can choose what you want each week, order & pay online and the variety of choices is just astounding…meats, vegs, flowers, cheeses, bread, eggs…all organically grown from farms in the Nashville, TN area.)
Whole Fresh Citrus – mandarins, oranges, clementines, lemons, grapefruit, whatever you have + 1/2 cup Orange Juice & 1/4 cup Lemon Juice freshly squeezed
Fresh Thyme Leaves (I have a Lemon Thyme in my garden so I used that.)
A few whole, peeled roasted garlic cloves & shallots
Olive oil, salt & freshly ground pepper
Here is what to do:
1. Wash chicken inside and out under cool running water. Pat dry. Preheat oven to 375 degrees. Drizzle some olive oil in the bottom of a roasting pan. Cut citrus into halves & chunks. Slice one lemon thinly.
2. Place the chicken in the roasting pan. Using your fingers (gloves if you prefer) gently loosen the skin over the breast of the chicken & insert a few lemon slices & thyme sprigs under the skin. Stuff the inside of the chicken with the shallots, a few sprigs of thyme & chunks of citrus. Tie the legs together using kitchen twine. Rub the outside of the skin with olive oil & sprinkle with salt & pepper & fresh thyme leaves.
3. Place all the citrus pieces around the chicken along with the garlic cloves & thyme sprigs. Pour the orange juice & lemon juice into the pan. Roast for 45 minutes to 1 hour or until a meat thermometer inserted into the thicken part of the breast reads 165 degrees. I basted the chicken every so often with the pan juices.
Serve pieces of chicken with some of the pan juices & roasted citrus, a crusty baguette for soppin’ and a simple arugula salad.
Oh My, Hello Spring!