Prep Time: 20 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 40 minutes
Yield: 4 Servings

3 1/2- to 4-pound *organic whole chicken, cut into pieces
3/4 teaspoon *dried thyme (*Simply Organic)
1/4 teaspoon *red pepper flakes (*Simply Organic)
3/4 teaspoons *kosher salt (*Real Salt)
1/2 teaspoon *black pepper (*Simply Organic)
2-3 tablespoons *olive oil (*Pacific Sun)
2 cloves *organic garlic, finely chopped, plus 12 whole cloves, unpeeled
1 small *organic navel orange, halved
**Ingredients found at Orchard Nutrition Center**

Heat oven to 400° F.
Rinse the chicken and pat dry with paper towels. Place in a roasting pan.
In a small bowl, combine the thyme, red pepper, the salt, and the black pepper.
Rub the chicken with the olive oil and sprinkle with the chopped garlic and spice mixture. Arrange the whole garlic cloves and orange halves around the chicken. Roast until the chicken is cooked through, 50 to 60 minutes.
Let Chicken rest for 10-15 minutes, squeeze the roasted orange halves over the top and serve.
Serve chicken and roasted garlic with your favorite rice dish or whip roasted garlic into mashed potatoes.

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