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Garlic and Citrus Chicken Recipe

Garlic and Citrus Chicken

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Average Rating:

Total Reviews: 410

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  • 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

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  • 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!!!!!

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  • 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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  • on May 25, 2012

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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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  • on March 25, 2012

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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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  • on March 24, 2012

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

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  • on February 06, 2012

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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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  • on February 01, 2012

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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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  • on January 23, 2012

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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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  • on January 16, 2012

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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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