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Crispy Roaster with Orange & Thyme
1 Perdue Oven Stuffer Whole roaster
2 tablespoons of olive oil
1 tablespoon of fresh thyme leaves, plus 8 - 10 thyme
sprigs
1/2 teaspoon each of salt and pepper
1 large naval orange |
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Preheat oven to 350ºF. Remove giblets from roaster and place it breast
side up in a 9 x 13 inch roasting pan. Brush with olive oil and sprinkle
1 tablespoon thyme leaves, salt and pepper all over skin.
Cut orange into thin slices, discarding ends, stuff slices into cavity
along with thyme sprigs.
Roast chicken 2 - 2 1/4 hours or until Perfect Roast Thermometer
pops ups and meat thermometer inserted into thickest part of thigh
registers 180ºF. Remove Perfect Roast Thermometer, carve and serve.
*I didn't have any fresh thyme, put went out in the yard and pulled some
fresh rosemary. I also used a Rival 18-Quart Roaster Oven
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