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
Directions
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.
1 Video | Photo: Garlic and Citrus Chicken Recipe
















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By JhulzzMt
Billings, MT
on April 28, 2013
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I had tried other citrus chicken recipes before but they did not measure up to how good this recipe is! The chicken was moist and the flavor was amazing! Loved the citrus flavor and it was easy to make. Will def make again
By krboling
on July 01, 2012
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Amazing! Here's great variation if you want to integrate pasta into the dish. I reduced the fat-reduced drippings, added a bit of heavy cream, and reduced further. Next, I blended in some fresh shredded parmesean until combined. IN a separate pan, I pulled some of the chicken, tossed the sauce, then added the cooked angel hair pasta. I added fresh cracked pepper and sprinkle of the fresh oregano for a Very refreshing pasta dish. Enjoy!!!!!
By dstickles-weber...
Malden, MA
on June 20, 2012
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I made this for a dinner party last evening and it was amazing!!!! The chicken was tender and moist (and we didn't even use the gravy/juices for serving and all of the guests raved about it. I will agree it did take a little longer to cook the chicken than the repice states. I'll be making this again!
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