Garlic and Citrus Chicken

Name: Garlic and Citrus Chicken
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams reduced-sodium chicken broth; 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped; 1 lemon, quartered; 61 milliliters fresh lemon juice; 2 Tbsps olive oil; 1 orange, quartered; 71 milliliters frozen orange juice concentrate, thawed; 1 Tbsp chopped fresh oregano leaves; 2 kgs whole roasting chicken, neck and giblets discarded; 6 servings Salt and freshly ground black pepper; 6 servings Kitchen string or butcher twine; 6 servings Kitchen string or butcher twine

Garlic and Citrus Chicken requires about 2 hours and 5 minutes from start to finish. One serving contains 918 calories, 82g of protein, and 58g of fat. This recipe serves 6. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. This recipe from Foodnetwork requires orange, garlic, butcher twine, and orange juice concentrate. Users who liked this recipe also liked Citrus-Garlic Roasted Chicken, Broiled Soy, Garlic, Citrus Chicken, and Chicken Marinated in Garlic, Chilies and Citrus Juices.

Instructions

Watch how to make this recipe.

Special equipment: Kitchen string or butcher twine

Equipment you will use

Kitchen Twine

Position the rack in the center of the oven and preheat to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Chicken Leg

Whole Chicken

Garlic

Orange

Lemon

Equipment you will use

Kitchen Twine

Sprinkle the chicken with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Place a rack in a large roasting pan.

Equipment you will use

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.

Ingredients you will need

Chicken Broth

Whole Chicken

Equipment you will use

Frying Pan

Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend.

Ingredients you will need

Orange Juice

Lemon Juice

Oregano

Garlic

Cooking Oil

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Meat

Broth

Juice

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Aluminum Foil

Frying Pan

Place the same roasting pan over medium-low heat.

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Broth

Sauce

Equipment you will use

Measuring Cup