Garlic and Citrus Chicken

I happened to be watching Food Network last week and Giada came on, I normally don't watch that channel, so I think this recipe was meant to be. Giada made this chicken and it looks excellent, I added it to my must try recipes right away but didn't know when we could have it because Adam and I can't eat a whole chicken. I checked with my mom and she was interested so we made it where all four of us could eat it.

This chicken was AWESOME!!! It was SO juicy and had EXCELLENT flavor, definitely will be a recipe in the future.

Garlic and Citrus Chicken (From: Food Network)
  • 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded (I used a 3.5 lb)
  • 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
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh oregano leaves
  • Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees 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 170 degrees 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.

4 comments:

Adam said...

I have to say this was some of the juicest chicken I have ever had. It filled the plate with drippings while I was carving it. I have to say the garlic and lemon and orange was not overpowering at all. Really nice and subtle flavor which went great with the carrots and potatoes.

Amber said...

Looks wonderful.

AmUyOtZy said...

hhhmmm i do love chicken indeed!
Thanks for sharing!
I will definitely tell to my mom..

MrsSisler said...

I made this last winter & it was awesome. DH asks for it all the time! We loved it