Citrus Roasted Chicken

For the chicken:
4-5 lb chicken roaster (I prefer organic, no weird taste)
2 cara cara oranges (winter variety navel)
1 lemon
1 lime
thyme sprigs
2-3 cloves garlic, peeled
olive oil
kosher salt
fresh cracked pepper

Optional Gravy:
chicken stock or water
wondra flour


Pre-heat you oven to 425 degrees.

Let your chicken sit at room temp for at least 30 miuntes to take the chill off so the meat cooks evenly.

Zest 1 whole orange, the lemon and the lime and combine the zest with 2 tsp kosher salt and 1 tsp pepper.  Pick the leaves from 2-3 thyme springs and combine with the zests and S&P and set aside.

Slice the lemon and lime in half.  Slice one of the oranges in half.  Slice the remaining orange in slices, about 1/2 inch thick, should be about 6.  Arrange the orange slices on the bottom of your roasting pan to make a "bed" for the chicken.

Remove innards from the chicken and either discard or cook down in boiling water for the dog for dinner!

Pat the chicken completely dry so that it gets crispy and brown when it cooks and tuck the chicken wings back behind themselves so that they don't burn.

Salt and pepper the inside of the chicken and then stuff 1/2 the lime, 1/2 the lemon, 1/2 the orange and the garlic into the cavity of the chicken and place in the roasting pan on the "bed" of oranges.  Add the remaining citrus pieces around the bird.

Tie the chicken's legs together with butchers twine, this helps the breast meat cook evenly.  Oil the chicken all over and then rub down with the zest, salt, pepper and thyme mix.

Roast the bird 45 minutes at 425 and then reduce heat to 375 and roast until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees, about 45-60 minutes.

Remove the chicken from the oven and let rest for at least 15 minutes while you finish the gravy.

For the gravy, strain the pan juices and any juice that collects under the bird into a pan and whisk over medium heat with 1 tbsp wondra flour and 1/2 cup chicken stock or water until sauce thickens, 3-5 minutes.  Add salt & pepper to taste.

Carve, serve with gravy and roasted orange slices if you like and enjoy!!