Recipe Background
You won't need to call people to dinner when Gather Around Chicken is on the menu. They'll already be at the table, brought together both by love for one another and by the prospect of such a fantastic roast! The chicken is savory and juicy, infused with fragrant garlic flavors and slathered in the brightness of citrus fruits, then roasted in chicken broth atop a bed of even more aromatic herbs. Potatoes and carrots, cooked to tenderness, ensure not a single bit of flavor is wasted. Bring the family together for Gather Around Chicken and you'll find you're a true community.
You won't need to call people to dinner when Gather Around Chicken is on the menu. They'll already be at the table, brought together both by love for one another and by the prospect of such a fantastic roast! The chicken is savory and juicy, infused with fragrant garlic flavors and slathered in the brightness of citrus fruits, then roasted in chicken broth atop a bed of even more aromatic herbs. Potatoes and carrots, cooked to tenderness, ensure not a single bit of flavor is wasted. Bring the family together for Gather Around Chicken and you'll find you're a true community.
Ingredients
- 1 (6-7-pound) roasting chicken
- 6 cloves garlic peeled and cut into quarters
- 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
Directions
- Preheat the oven to 350 degrees F.
- Place the chicken on a cutting board, tucking the wings under the chicken.
- With a sharp paring knife, cut 24 small slits in the breasts, drumsticks, and thighs of the chicken.
- Insert the garlic into the slits.
- Tie the drumsticks together.
- Place the potatoes and the carrots in a shallow roasting pan.
- Top the potatoes and the carrots with the thyme, the dill, and the rosemary.
- Place the chicken breast-side up over the vegetables and herbs.
- Cut the lemon and orange in half and gently squeeze the juices over the chicken and the vegetables.
- Place the squeezed fruits in the chicken cavity.
- Sprinkle the chicken with the salt and the pepper.
- Pour the broth around the chicken.
- Roast the chicken and vegetables until an instant-read thermometer inserted into the thickest part of the thigh reads 170 degrees F, about 2 hours-2 hours 30 minutes. If the chicken begins to brown too quickly, cover it with foil.
- In the last 20 minutes of cooking, sprinkle green onions over the vegetables.
- Transfer the chicken and the vegetables from the oven and tent them with foil.
- Let stand for 15 minutes.
- Discard the herbs, carve, and serve.
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