 |
Preheat oven to 375° F.
Rinse off the chicken and pat dry with a paper towel.
Gently
loosen the skin from the meat on the breast of the chicken.
Slide slices of lemon and sprigs of lemon thyme under the skin.
Place the chicken in a roasting pan and place any remaining lemon slices in the cavity of the
bird.
Sprinkle liberally with salt and pepper.
Cover with a lid and place in the oven.
Roast for 30 minutes, then uncover the bird and pour the sauce over the entire chicken.
Leave the cover off and continue roasting, basting the chicken occasionally with the sauce for
approximately 1 hour or until the chicken is nicely browned and the internal temperature reaches
180° F.
Allow the chicken to rest for 10-15 minutes before serving.
Serve with the sauce on the
side and roasted vegetables if desired.
SAUCE:
Combine the orange juice and mustard in a suacepan.
Whisk in the corn starch.
Add thyme, sage and raisins.
Whisk continuously over medium heat or until it comes to a
simmer and thickens.
Turn off heat and pour over chicken as instructed.
|
|
2 |
 |
