Tetley Orange Pekoe Roast Chicken

• Preheat the oven to 375°F (190°F).
• Finely grate enough zest from the orange to measure 1 tbsp (15 mL); set aside.
• Quarter the orange; set aside.
• Mince 2 garlic cloves.
• Open the tea bag and place the leaves in a small bowl.
• Stir in the reserved orange zest and minced garlic, the brown sugar, thyme, pepper and salt.
• Stir in 2 tbsp (30 mL) oil to form a paste.
• Rinse the chicken under cold, running water and pat dry, inside and out.
• Starting from the neck, very carefully ease your fingers under the skin.
• Working on each side of the chicken, gently separate the skin from the breasts and thighs, without breaking it.
• Carefully spread the rub mixture under the skin to cover as much of the meat as possible.
• Place the reserved orange quarters and remaining garlic cloves in the cavity of the chicken.
• Tie the legs together with kitchen twine; tuck the wings under the back.
• Place, breast side up, on rack in a large roasting pan.
• Rub the remaining oil all over chicken.
• Roast for 1 1/2 hours or until an instant read thermometer inserted in the thigh registers 185°F (85°C).
• Transfer the chicken to a platter and tent with foil.
• Let it stand for 10 minutes before carving.
• Makes 6 servings.

Tetley Tip:

Serve delicious Tetley orange gravy

• Bring 2 cups (500 mL) sodium-reduced chicken broth to a boil and removed from heat; add a Tetley Orange Pekoe tea bag and steep for 5 minutes.
• Set the roasting pan on the stovetop over medium heat.
• Once the drippings are bubbling, sprinkle 2 tbsp (30 mL) flour over the pan and whisk in the broth until smooth.
• Cook and stir, until thickened; strain (if desired).
• Stir in 1/4 cup (50 mL) fresh orange juice before serving.

*Per serving (1/6th recipe without gravy): 360 calories, 24 g fat, 6 g saturated fat, 98 mg cholesterol, 481 mg sodium, 3 g carbohydrates, 0 g fibre, 2 g sugars, 31 g protein. Excellent source of niacin. Good source of vitamin B12 and zinc.