Garlic and Citrus Chicken
This is a recipe from Giada de Laurentis
Recipe type: Main
- 1 (5- to 6-pound) whole roasting chicken, neck and giblets discarded
- Salt and freshly ground black pepper
- 1 orange, quartered
- 1 lemon, quartered
- 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
- 2 (14-ounce) cans reduced-sodium chicken broth
- ¼ cup frozen orange juice concentrate, thawed
- ¼ cup fresh lemon juice
- 2 Tbsp. olive oil
- 1 Tbsp. chopped fresh oregano leaves
- Kitchen string or butcher twine
- Position the rack in the center of the oven and preheat to 400⁰ F.
- Pat the chicken dry and sprinkle the cavity with salt and pepper.
- Stuff the cavity with the orange, lemon, and garlic halves.
- Tie the chicken legs together with kitchen string to help hold its shape.
- Sprinkle the chicken with salt and pepper.
- Place a rack in a large roasting pan.
- Place the chicken, breast side up, on the rack in the pan.
- Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning.
- Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend.
- Brush some of the juice mixture over the chicken, after it has baked 1 hour.
- Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170⁰ F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer.
- Transfer the chicken to a platter.
- Tent with foil while making the sauce (do not clean the pan).
- Place the same roasting pan over medium-low heat.
- Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes.
- Strain into a 2-cup glass measuring cup and discard the solids.
- Spoon the fat from the top of the sauce.
- Serve the chicken with the pan sauce.