Orange-Thyme Roast Chicken with Root Vegetables

Ingredients

• 1 cup fat-skimmed chicken broth
• 2 oranges (about 1/2 lb. each), rinsed
• 3 tablespoons chopped fresh thyme leaves
• 1 ½ pounds shallots (each about 1 1/2 in. wide), peeled
• 1 tablespoon olive oil
• 3 pounds red thin-skinned potatoes (each about 2 1/2 in. wide), scrubbed and dried
• 6 to 8 thyme sprigs, rinsed
• + 5 more ingredients
• • Salt and pepper
  • 1 ½ pounds baby carrots (max. 3/4 in. thick), rinsed and peeled, or baby-cut peeled carrots
  • ½ cup whipping cream
  • ½ cup dry sherry
  • 1 chicken (6 to 8 lb.)

1. Remove giblets from chicken and reserve for other uses. Pull off and discard lumps of fat. Rinse bird well inside and out; pat dry. If desired, fold wing tips under first joint. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan. 2. Grate 2 tablespoons peel from oranges. Cut orange...

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