This is a simple recipe to follow and we make this once a month in our house. We don't add the giblets, nor do we make the gravy--fantastic without both. We do, when the chicken is roasted and cooled a bit, cut all the meat off the bones then toss the meat back in the pan to incorporate all the juices and flavors into the meat. The chicken stays very moist this way and extra flavorful. My kids always complain about dry chicken--but never with this added step! We then use leftover chicken for chicken tacos. Definitely a solid favorite in our house.
Roast Chicken with Citrus & Thyme
From EatingWell: March/April 1995
The combination of citrus and thyme infuses both chicken and gravy with a fresh herb flavor.
2 Reviews for Roast Chicken with Citrus & Thyme
I made this back in 1995 when it appeared in EW's first incarnation. It is now 2012, and this recipe has been in heavy rotation for casual, but special dinners ever since. As written above, the gravy is different. It is still very good, but in my opinion, you don't need it, because the bird tastes fantastic without it.