Food Network: Garlic and Citrus Chicken

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Garlic and Citrus Chicken
Recipe courtesy Giada De Laurentiis

Ingredients
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
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

Instructions
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.