Garlic and Citrus Chicken

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so freaking good and juicy. followed the recipe exactly. i love how light yet flavorful the gravy is.

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This is so tasty, based on previous reviews I added more garlic and some of Paula Deans house seasoning to the glaze. I also used chicken thighs and drumsticks instead and it was terrific and easy. Will definetly make this again. Thanks Giada :-

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This is my husband's favorite chicken, and I will be making it again tonight!!

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This was awesome. moist and flavorful. noticed in the other reviews that this took alot longer to cook then what recipe says but mine cooked in the specified time. maybe my oven has a more accurate temp. will definitly make again, especially since it was SO easy.

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This was possibly the most amazing roasted chicken I have ever had. Tons of flavor! I cooked the chicken at 400 for the first hour and then turned it down to 375 for the last hour or so. I also upped the oj to 1/2 cup, used 4 cloves of garlic (because you can never have too much garlic in my house, and used fresh thyme rather than oregano because that was what I had on hand. I brushed the glaze over the chicken every 10 - 15 minutes until I had no glaze left and the chicken was fully cooked. I didn't even make the sauce because it didn't need it. The skin was crispy and sticky and the chicken was packed with flavor. Served with parsley potatoes and a green bean salad (steamed green beans, peppers, cherry tomatoes, with a balsamic dressing. Family couldn't get enough.

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took very long to cook.there wasnt any citrus or garlic flavor to the chicken..followed recipe 100%

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i made this for a small family dinner and they have been talking about it for DAYS!!!! As most reviews are saying, it did take longer to cook than stated but well worth it. The citrus sauce added so much but the chicken was moist and flavorful on it's own. I paired it with Giada's Broiled Parm zucchini and potatoes and it was wonderful! Thank you Giada for teaching me to cook!!!

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Great recipe! Easy and delicious dish. Thank you Giada!

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I cooked this dish last evening and it turned out to be a keeper! The citrus really lightens up the chicken and contributes to the moistness and flavor. I would probably not use a whole orange or whole lemon as it seemed to be almost too much to stuff in a four and a half pound chicken. I didn't have any orange juice concentrate so I just used the juice of one orange for the basting sauce. I had a lot of oranges left over from the holidays so this was a good recipe to try!

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I use this for my Thanksgiving turkey and it comes out great,,,doing it for the third year in a row because everyone is asking for it!I add some lemon and orange zest to my basic stuffing recipe to compliment it and bake it seperately in the oven.Ofcourse I triple it for my big turkey!