Bistro Chicken

Name: Bistro Chicken
Ingredients: 3 tbsp orange marmalade; 1 tbsp Dijon mustard; 1 tbsp chopped fresh rosemary leaves; 1 tbsp chopped fresh thyme leaves; 1 clove garlic, minced; 1 None orange, zested and juiced; 1 None lemon, zested and juiced; 1 (7 lb) whole chicken, at room temperature; 2 tbsp olive oil; 1 tbsp herbs de Provence; 1 cup chicken broth; None None fresh citrus twists and herbs, to garnish

12 ingredients

3 steps

Ingredients

3 tbsp orange marmalade
1 tbsp Dijon mustard
1 tbsp chopped fresh rosemary leaves
1 tbsp chopped fresh thyme leaves
1 clove garlic, minced
1 None orange, zested and juiced
1 None lemon, zested and juiced
1 (7 lb) whole chicken, at room temperature
2 tbsp olive oil
1 tbsp herbs de Provence
1 cup chicken broth
None None fresh citrus twists and herbs, to garnish

Directions

1

Preheat oven to 350°F. Whisk together marmalade, mustard, herbs, garlic, 2 tbsp orange juice, orange zest, 1 tbsp lemon juice and lemon zest. Set aside.
2

Coat chicken with 1 tbsp olive oil and herbs de Provence. Season. Place chicken on a rack in a roasting pan. Pour broth into bottom of pan. Roast for 1 hour 45 mins. Brush chicken with glaze. Roast for 20 mins, or until a thermometer inserted in the thickest part of the thigh reads 175°F. Let rest for 15 mins before carving. Brush with glaze before serving.
3

Meanwhile, strain fat from pan juices. Heat pan juices with remaining glaze, whisking until emulsified. Serve with chicken. Garnish with fresh citrus twists and herbs.