Orange-Thyme Roast Chicken With Root Vegetables

By Sunset
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1 chicken (6 to 8 lb.)

2 oranges (about 1/2 lb. each), rinsed

3 tablespoons chopped fresh thyme leaves

6 to 8 thyme sprigs, rinsed

1 1/2 pounds shallots (each about 1 1/2 in. wide), peeled

3 pounds red thin-skinned potatoes (each about 2 1/2 in. wide), scrubbed and dried

1 1/2 pounds baby carrots (max. 3/4 in. thick), rinsed and peeled, or baby-cut peeled carrots

1 tablespoon olive oil

Salt and pepper

1/2 cup dry sherry

1 cup fat-skimmed chicken broth

1/2 cup whipping cream

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