Preheat oven to 425 degrees. Stuff lemon and orange wedges, garlic, and rosemary into cavity of chicken. Tie legs together with 100-percent-cotton kitchen string. Place chicken, breast side up, on rack in roasting pan. Lightly coat chicken with nonstick spray. Sprinkle with lemon pepper seasoning.
Gather round and dig into a juicy whole roasted chicken, seasoned just right with fresh herbs and lemon.
Servings and Ingredients
|1 lemon, cut into wedges|
|½ navel orange, cut into wedges|
|4 clove(s) garlic, smashed|
|2 sprig(s) fresh rosemary|
|1 (5-lb.) Hy-Vee roasting chicken, cavity package removed|
|Hy-Vee nonstick olive oil cooking spray|
|2 tbsp. Hy-Vee lemon pepper seasoning|
|2 pears, peeled, cored, and sliced|
|¼ c. Hy-Vee brown sugar, packed|
|2 tbsp. Hy-Vee salted butter|
|1 tbsp. fresh ginger, grated|
|1 (1-inch) cinnamon stick|
|2 c. cranberries, fresh, thawed if frozen|
|½ Hy-Vee lemon-lime soda|
Things To Grab
- 100-percent-cotton kitchen string
- Roasting rack
- Roasting pan
- Instant-read meat thermometer
- Medium saucepan with lid
Roast, uncovered, for 10 minutes. Reduce temperature to 375 degrees and roast chicken for 60 to 70 minutes or until an instant-read thermometer registers 175 in the thigh and drumsticks move easily in their sockets. Remove from oven; let stand for 15 minutes.
Prepare Cranberry-Pear Compote: Place pears in medium sauce pan. Stir in brown sugar, butter, ginger, and cinnamon stick. Cook and stir over medium heat until sugar dissolves. Add cranberries and lemon-lime soda. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes or until berries pop and sauce thickens.
Remove cinnamon stick and serve Cranberry-Pear Compote with chicken.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 500mg
- Sodium: 28mg
- Total Carbohydrates: 4g