Rosemary, sage and thyme scented chicken

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PREP TIME

15 min

Makes

4 servings

* PLUS Roasting Time: 240 minutes
Rosemary, sage and thyme scented chicken

Roberto Caruso


Ingredients

  • 2 oranges
  • 1.5 to 2 kg whole roasting chicken
  • 1 tsp butter
  • 1 tsp dried thyme leaves
  • 1 tsp sage leaves
  • 1 tsp salt
  • 3 medium potatoes , preferably Yukon Gold
  • 2 red onions
  • 500-g pkg peeled pieces butternut squash
  • 1 tbsp olive oil
  • 1 1/2 tsp dried rosemary leaves

Instructions

  • Preheat oven to 400F (200C). Slice oranges in half. Squeeze out about 1 cup (250 mL) juice. Don’t discard orange peels. Rinse chicken. Pat dry with paper towels. Place in a roasting pan wide enough to hold chicken and vegetables around it. Stuff orange peels into cavity of chicken. Rub butter all over chicken, then sprinkle with thyme, sage and 1/2 tsp (2 mL) salt. Roast, breast side up, in centre of preheated oven 30 minutes.
  • Meanwhile, cut unpeeled potatoes into quarters. Slice each onion into 6 wedges. Cut squash into bite-size chunks. Place potatoes, onions and squash in a large bowl. Add juice and oil. Sprinkle with rosemary and remaining 1/2 tsp (2 mL) salt. Stir until evenly coated.
  • Once chicken has roasted 30 minutes, remove from oven. Baste with any pan juices. Tumble vegetables and marinade into pan around chicken and spread out. Return to oven. Roast, uncovered, until a meat thermometer inserted into thigh reads 170F (77C), 45 minutes to 1 hour. Stir vegetables halfway through cooking. If chicken skin browns too quickly, loosely cover chicken with foil. If pan juices start to burn, add a little water. After removing pan from oven, let stand 10 minutes before slicing chicken and serving with vegetables and pan juices.

Nutrition (per serving)

  • Calories
  • 357,
  • Protein
  • 14 g,
  • Carbohydrates
  • 64.6 g,
  • Fat
  • 6.6 g,
  • Fibre
  • 7.7 g,
  • Sodium
  • 619 mg.

Fresh orange juice and savoury herbs infuse roast chicken and healthy vegetables with that enticing “home-roasted dinner” aroma and ever-so-satisfying flavour.

Squash power

Squash is one of our most nutritious winter vegetables. Its deep yellow-orange colour makes it rich in cancer-fighting beta carotene. It also contains a good dose of fibre. Comforting and satisfying yet not high in calories, 1 cup (250 mL) baked mashed butternut squash has 98 calories, a whopping 6.9 grams of fibre and just 0.2 grams of fat.