ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange-Thyme Roast Chicken with Root Vegetables

Yield Makes 6 to 8 servings


  • 1 chicken (6 to 8 lb.)
  • 2 oranges (about 1/2 lb. each), rinsed
  • 3 tablespoons chopped fresh thyme leaves
  • 6 to 8 thyme sprigs, rinsed
  • 1 1/2 pounds shallots (each about 1 1/2 in. wide), peeled
  • 3 pounds red thin-skinned potatoes (each about 2 1/2 in. wide), scrubbed and dried
  • 1 1/2 pounds baby carrots (max. 3/4 in. thick), rinsed and peeled, or baby-cut peeled carrots
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1/2 cup dry sherry
  • 1 cup fat-skimmed chicken broth
  • 1/2 cup whipping cream

Nutrition Information

  • calories 713
  • caloriesfromfat 38 %
  • protein 50 g
  • fat 30 g
  • satfat 9.7 g
  • carbohydrate 55 g
  • fiber 3.6 g
  • sodium 210 mg
  • cholesterol 150 mg

How to Make It

  1. Remove giblets from chicken and reserve for other uses. Pull off and discard lumps of fat. Rinse bird well inside and out; pat dry. If desired, fold wing tips under first joint. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan.

  2. Grate 2 tablespoons peel from oranges. Cut oranges in half crosswise and ream juice; you need at least 2/3 cup. In a small bowl, mix grated peel and thyme leaves. Starting at the neck, gently ease your fingers under chicken skin to loosen it over breast. Push 3 tablespoons orange peel-thyme mixture under skin and spread evenly over breast. Place 2 orange halves (discard remainder), 4 thyme sprigs, and 2 shallots in body cavity.

  3. In a bowl, mix remaining shallots, the potatoes, and carrots with olive oil. Distribute vegetables around chicken in pan. Pour 1/3 cup orange juice over chicken. Sprinkle chicken lightly with salt and pepper.

  4. Roast in a 425° regular or convection oven until vegetables are well browned and tender when pierced and a thermometer inserted through thickest part of breast to bone reaches 170°, or 180° through thickest part of thigh at joint, 1 1/4 to 1 3/4 hours. After about 30 minutes, turn vegetables with a wide spatula. If pan juices start to scorch, pour about 1/4 cup water around edge of pan and stir to scrape drippings free, mixing with vegetables.

  5. Insert a carving fork into the body cavity, piercing carcass; lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter. With a slotted spoon, lift vegetables from pan and arrange around chicken. Let rest in a warm place about 15 minutes.

  6. Meanwhile, skim and discard fat from pan. Add sherry, broth, cream, and remaining orange peel-thyme mixture and orange juice. Stir often over high heat, scraping browned bits free, until reduced to 1 cup, 8 to 10 minutes. Add salt and pepper to taste. Pour through a fine strainer into a small pitcher or bowl.

  7. Garnish platter with remaining thyme sprigs. Carve chicken and serve with vegetables and sherry-cream sauce. Add salt and pepper to taste.