• 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.

• Cook fettuccine according to package directions; drain and keep warm.
• Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 11 to 13 minutes for medium rare (145°F) doneness, turning twice. (Do not overcook.) Remove from skillet; keep warm.
• Combine pasta sauce and oregano in same skillet; heat until hot. Return steaks to skillet; turn to coat with sauce. Place steaks on fettuccine; spoon sauce over all. Sprinkle steaks with cheese, allowing cheese to melt. Sprinkle with parsley.

Nutrition information per serving: 539 calories; 12 g fat (4 g saturated fat; 4 g monounsaturated fat); 1 mg cholesterol; 762 mg sodium; 57 g carbohydrate; 3 g fiber; 47 g protein; 12 mg niacin; 0.6 mg vitamin B6; 1 mcg vitamin B12; 4 mg iron; 48 mcg selenium; 8 mg zinc.