Rinse the chicken and pat dry with paper towels. Place in a roasting pan.
In a small bowl, combine the thyme, red pepper, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Brush the chicken with 1 1/2 tablespoons of the oil and sprinkle with the chopped garlic and spice mixture. Arrange the whole garlic cloves and orange halves around the chicken. Roast until the chicken is cooked through, 35 to 40 minutes.
Meanwhile, place the green beans and mushrooms on a baking sheet. Drizzle with the remaining oil and season with the remaining salt and pepper. Roast until the mushrooms are cooked through and the beans are lightly browned, stirring once, about 15 minutes.
Divide the chicken and garlic among individual plates and squeeze the roasted orange halves over the top. Serve with the green beans and mushrooms.
Tip: Using chicken pieces rather than a whole bird reduces cooking time and spares you the hassle of carving. But you can use this recipe to roast a whole chicken; just leave it in the oven for at least 20 minutes longer.
Ignore the stars -- I did not make this once I saw the wildly inaccurate nutritional information. Cooks, please do not think that you can get away with eating close to a pound of chicken with skin and consume only 127 calories! I have written to the Webmaster asking him to either recalculate or remove this useless data.
I am planning on making this, but has anyone noticed the nutritional info at the bottom? There is absolutely no way this is correct. 78% calories from fat? That's the equivalent some fatty sausages. There is no way. Could Campbell's test kitchen or whoever owns this site refigure the nutritional info? PLEASE? I want to put a link to this recipe up for the weight-loss contest group I belong to after I make it. Everyone has learned to read labels first and no one will try it after glancing at this, but I know it can't be right.
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