GARLIC AND CITRUS CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- 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.
CITRUS-GARLIC ROASTED CHICKEN
Provided by Claire Robinson
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
- Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
- Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.
GARLIC AND CITRUS ROAST CHICKEN
I found this recipe, created by Giada De Laurentiis, on the Food Network website. It was featured in her show Everyday Italian, in an episode titled Feel Good Food. It had 387 reviews with a overall total rating of 5 stars (out of a possible 5). So I had to try it and was pleasantly surprised. It's very easy to prepare, and it produces a tasty, moist roasted chicken. The sauce was great served over rice, too. For this recipe, you'll need kitchen string or butcher twine.
Provided by Northwestgal
Categories Chicken Thigh & Leg
Time 2h
Yield 1 whole roasted chicken, 6 serving(s)
Number Of Ingredients 12
Steps:
- Position the rack in the center of the oven, and preheat oven to 400°F.
- Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange wedges, lemon wedges, 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 for 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170°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.
GARLIC AND CITRUS ROAST CHICKEN
This is so good. It's very easy to prepare too, and it produces a tasty, moist roasted chicken. The sauce was great served over rice, too. For this recipe, you'll need kitchen string or butcher twine.
Provided by Vickie Parks
Categories Chicken
Time 2h
Number Of Ingredients 12
Steps:
- 1. Position the rack in the center of the oven, and preheat oven to 400°F.
- 2. Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange wedges, lemon wedges, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
- 3. 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.
- 4. 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 for 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170°F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer.
- 5. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
- 6. 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.
- 7. Serve the chicken with the pan sauce.
GIADA DE LAURENTIIS'S GARLIC AND CITRUS CHICKEN
I watched Giada make this on a recent episode of "Everyday Italian" on the Food Network. It is SO GOOD and pretty easy to prepare. She made the Penne with Spinach Sauce to go with it.
Provided by Kerry Ciulla
Categories Chicken
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 637.8, Fat 44.2, SaturatedFat 11.9, Cholesterol 178.2, Sodium 208.2, Carbohydrate 13.7, Fiber 1.2, Sugar 7.2, Protein 45.8
LEMON AND GARLIC ROAST CHICKEN
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
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