Recipe by NorthwestGal
I found this recipe, created by Giada De Laurentiis, on the Food Network website. It was featured in her show Everyday Italian, in an episode titled Feel Good Food. It had 387 reviews with a overall total rating of 5 stars (out of a possible 5). So I had to try it and was pleasantly surprised. It's very easy to prepare, and it produces a tasty, moist roasted chicken. The sauce was great served over rice, too. For this recipe, you'll need kitchen string or butcher twine.
Top Review by lazyme
Great chicken! I couldn't fit all of the orange and lemon quarters inside the chicken, so added them to the sauce in the bottom of the pan to still get all of the flavor. Loved the garlic citrus sauce. Very simple to make and the result was a delicious and tender chicken. Thanks NWG for sharing. Made for your Super Bowl win! Congrats for your win and our team!
- 1 whole roasting chicken, 5 to 6 pounds, neck and giblets discarded
- 4.92 ml salt
- 2.46 ml pepper
- 1 orange, quartered
- 1 lemon, quartered
- 1 head garlic, halved crosswise
- 3 garlic cloves, chopped
- 2 (793.78 g) can reduced-sodium chicken broth
- 59.14 ml frozen orange juice concentrate, thawed
- 59.14 ml fresh lemon juice
- 29.58 ml olive oil
- 14.79 ml chopped fresh oregano leaves
Directions See How It's Made
- Position the rack in the center of the oven, and preheat oven to 400°F.
- Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange wedges, lemon wedges, 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 for 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170°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.