Serves 4 to 6 • Prep Time 20 minutes • Cook Time 11 to 2 hours
This orange- and lemon-infused roast chicken is an easy and inexpensive way to add elegance to your spring holiday menu.

Get Ready for Leftovers: Add another roast chicken to the oven, without the orange and lemon, and you can use it to make the chicken pot pie.

1 (3-pound) chicken
3 teaspoons kosher salt
1 teaspoon ground black pepper
1 orange, quartered
1 lemon, quartered
6 cloves garlic, smashed
4 fresh thyme sprigs, plus 1 tablespoon chopped
2 fresh rosemary sprigs
4 cups chicken stock
4 tablespoons unsalted butter
1 tablespoon all-purpose flour

1. Preheat oven to 375F. Season the inside of the chicken with 2 teaspoons of the salt and the pepper. Place 3 orange quarters, 2 lemon quarters, garlic and herb sprigs inside chicken. Cross the legs over each other and tie together with kitchen twine. Tuck the wings under the breast as best you can. Squeeze 1 lemon quarter over the outside of the chicken, rubbing juice into the skin. Sprinkle with remaining teaspoon salt.

2. Place the chicken breast up in a roasting pan. Cook until juices run clear and a meat thermometer placed into thigh registers 160F, 11 to 2 hours. transfer to a cutting board, loosely cover with aluminum foil, and let rest 10 minutes.

3. To prepare the gravy, add 1 cup of stock to the roasting pan and scrape up any browned bits with a wooden spoon; pour through a fine strainer set over a small saucepan. Discard solids. Add butter and remaining stock, place over low heat on stovetop, and whisk in flour until it dissolves and gravy begins to thicken, 3 to 5 minutes. Squeeze remaining orange and lemon quarters into gravy and continue cooking until thick but still pourable, about 5 minutes. Stir in chopped thyme and season to taste.

4. Carve chicken, set on a platter, and serve with gravy.