Garlic and Citrus Chicken

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Feel Good Food

Rated: 5 stars out of 5Rate itRead users' reviews (392)

RECIPE
COMMENTS & REVIEWS(392)

Cook Time:
1 hr 50 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 50 min
Total:: 2 hr 5 min

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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.

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Comments & Reviews

recipe Garlic and Citrus Chicken
Karen Gainesville, FL 11-08-2009
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Yummy!
Rated: 5 stars out of 5

Very moist and tasty though I thought it would have more citrus flavor. Definitely a keeper. Karen Gainesville, FL
recipe Garlic and Citrus Chicken
Lillian Oakland Gardens, NY 11-03-2009
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What a fabulous recipe!
Rated: 5 stars out of 5

This recipe is one of my favorites. I make this dish about two times a month & each time it tastes bettter. It is so easy to... make & so delicious. My family & friends ask me where I got the recipe from every time I make it. I got it from Giada's Everyday Italian Cook Book, which I use as a Bible for recipes. The book is phenominal. I've tried every recipe in it & each one comes out perfect every time. Giada knows exactly what ingredients to put together in exactly the right amounts to make each dish taste like a feast for your tastebuds. This chicken recipe is a fool proof winner for beginner cooks as well as savvy chefs. Giada is my guru in the kitchen!!!Read more
recipe Garlic and Citrus Chicken
Anita Lakewood, WA 10-31-2009
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Delish
Rated: 5 stars out of 5

This is the best recipe ever. Loved the garlic, citrus flavors. The house smelled sooo good while cooking. I started checking... the chicken 90 minutes as I wanted to make sure it wasn't over cooking. It was perfect. Will make again for sure. Read more
recipe Garlic and Citrus Chicken
Hannah Powder Springs, GA 10-26-2009
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Yuck!
Rated: 1 stars out of 5

Hated it!
recipe Garlic and Citrus Chicken
Laurie Irmo, SC 10-25-2009
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Best Roast Chicken Ever
Rated: 5 stars out of 5

I made this for my family and a few guests. It was the moistest and tastiest roast chicken I've ever had. Everyone agreed and... I will be making it again.Read more
recipe Garlic and Citrus Chicken
A Escondido, CA 10-13-2009
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Delicious & Juicy!
Rated: 5 stars out of 5

I actually changed up this recipe with what I had in the kitchen. I was out of chicken stock so I just made some up real... quick with chicken bouillon & water, worked out fine. To make sure the chicken didn't get too dried out, I put a few pats of butter UNDER the skin (between the skin & meat) on the breast. And then instead of brushing the chicken with garlic mixture, I used some apricot jam with orange juice and the drippings to baste the chicken with towards the end of cooking.. While I waited for the chicken to cool down with the foil tent, I sliced up some oranges and laid them on top of the breast, then laid down the foil. The chicken was GREAT and the sauce,even better. I only started cooking whole chickens this year to save on money but I had no idea how such little effort and a great anchor recipe could turn out such an impressive dinner!Read more