Orange and Thyme Roast Chicken

Ingredients

• Whole chicken (1 (about 4-5 pounds))
• Olive oil (2 tablespoons)
• Salt (1 tablespoon)
• Black pepper (1 teaspoon)
• Garlic powder (1 teaspoon)
• Fresh thyme (1/4 cup, chopped (plus extra for garnish))
• Oranges (2, sliced)
• Chicken broth (1 cup (for basting))

Instructions

1. Preheat the oven to 425°F (220°C).
2. Rinse the chicken thoroughly under cold water and pat it dry with paper towels, ensuring to remove any excess moisture.
3. In a small bowl, mix together the salt, black pepper, and garlic powder. Generously season the chicken inside and out with this seasoning mixture.
4. Stuff the cavity of the chicken with the sliced oranges and a few sprigs of fresh thyme, allowing the flavors to meld as it roasts.
5. Using kitchen twine, tie the chicken legs together to ensure even cooking and to keep the stuffing secure.
6. Rub the olive oil evenly over the skin of the chicken to promote a crispy finish while roasting.
7. Place the chicken on a roasting pan or baking dish, breast side up.
8. Roast the chicken in the preheated oven for 15 minutes to achieve a lovely brown color.
9. After 15 minutes, reduce the oven temperature to 375°F (190°C) and continue roasting for an additional 45 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is beautifully golden brown.
10. Baste the chicken with chicken broth every 15 minutes during the last 30 minutes for added moisture and flavor.
11. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving to allow the juices to redistribute.
12. Serve the orange and thyme roast chicken with your favorite side dishes, garnished with extra thyme if desired.