Name: Citrus-Herb Roast Chicken
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 6 garlic cloves -; 1 roasting chicken (6 to 7 pounds) -; 3 pounds baby red potatoes, halved -; 6 medium carrots, halved lengthwise and cut into 1-inch pieces -; 4 fresh thyme sprigs -; 4 fresh dill sprigs -; 2 fresh rosemary sprigs -; 1 medium lemon -; 1 small navel orange -; 1 teaspoon salt -; 1/2 teaspoon pepper -; 3 cups chicken broth, warmed -; 6 green onions, cut into 2-inch pieces -

Ingredients for - Citrus-Herb Roast Chicken

1. 6 garlic cloves

2. 1 roasting chicken (6 to 7 pounds)

3. 3 pounds baby red potatoes, halved

4. 6 medium carrots, halved lengthwise and cut into 1-inch pieces

5. 4 fresh thyme sprigs

6. 4 fresh dill sprigs

7. 2 fresh rosemary sprigs

8. 1 medium lemon

9. 1 small navel orange

10. 1 teaspoon salt

11. 1/2 teaspoon pepper

12. 3 cups chicken broth, warmed

13. 6 green onions, cut into 2-inch pieces

How to cook deliciously - Citrus-Herb Roast Chicken

1 . Stage

Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together.

2 . Stage

Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken.

3 . Stage

Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.)

4 . Stage

Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.