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.
Few things bring people together around the table more than a beautifully roasted chicken. Try this classic flavor combination with a simple cranberry and pear sauce.
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