Cindy’s citrus roast chicken

  • 1 3-4 lb roasting chicken (room temperature)
  • 2 T butter, melted
  • salt and pepper to taste
  • 1 lemon, quartered
  • 1 small orange, quartered
  • 2 sprigs fresh rosemary
  • 2 garlic cloves, sliced in half
  • For the gravy:
  • ½ c white wine
  • 1 c chicken stock
  • 2 T cream

Preheat the oven to 400ºF

Rinse the chicken and pat dry. Brush with melted butter, then season with salt and pepper on the outside as well as inside the cavity. Stuff the cavity with lemon, orange, garlic and rosemary.

Place chicken on a roasting rack inside a roasting pan, breast side up. The roasting rack prevents the chicken from cooking in its own juices and ensures the chicken remains crispy on all sides. Insert a meat thermometer if you like, keeping it away from the bones.

Roast for 25 minutes. Remove from oven. Decrease oven temperature to 350ºF. Flip the chicken over (breast side down) and continue roasting for approximately 1 hour depending on size of your chicken. Rule of thumb is 15 minutes for every pound with an internal temperature of 165ºF.

Transfer onto a cutting board. Let stand for 10 minutes before carving. Discard lemons, oranges, rosemary and garlic.

While the chicken is resting, prepare a simple gravy.

Heat the pan drippings over medium high heat, scraping up any browned bits until it has reduced down a bit, about 10 minutes.

Add ½ cup white wine; cook, stirring constantly for 5 minutes or so.

Gradually stir in 1 cup of chicken broth. Bring to a simmer, stirring occasionally until it reaches desired consistency.