Citrus Garlic Roasted Chicken Recipes

CITRUS ROAST CHICKEN

Steps:

• Pre-heat the oven to 400 degrees. Remove the giblets from the cavity and throw away. Remove any other packing materials. Rise the chicken in cold water - both outside and inside the cavity. Pat dry with a paper towel. Generously season the inside of the chicken with salt and pepper. Slice one lemon and one orange in half, and squeeze the juice from one half of the lemon and one half of the orange. Remove any seeds and pour into a small bowl. Stir in the olive oil, finely chopped garlic, half of the oregano, and half of the basil. You will use this mixture to baste the chicken. Loosely chop the remaining lemon and orange. Stuff the chicken with the loosely chopped garlic and the chopped lemon and orange. Tie the chicken legs together to help hold the citrus in place. You can use butchers twine, or you can fold up aluminum foil and wrap it around the legs and twist together. Place the chicken breast side up on a roasting pan. In a small bowl, stir together the butter and the remaining oregano and basil. Rub the seasoned butter all over the chicken and then sprinkle the chicken with salt and pepper. Brush some of the lemon and orange juice mixture over the chicken. Once the oven is preheated, place the chicken on a middle rack. As the chicken roasts, you want to make sure that the pan drippings do not burn. Add chicken broth and/or white wine to the bottom of the pan as necessary to prevent the drippings from burning. Baste the chicken every 20 minutes with the lemon and orange juice mixture. The generally accepted cooking time for roast chicken is 20 minutes per pound. Julia Child used the formula 45 minutes plus 7 minutes per pound of meat. Regardless of the formula, you decide to use, you need to cook the chicken until a meat thermometer placed in the inner thigh reads 170 degrees. I like to use an in-oven thermometer that measures the temperature of the chicken while it cooks. Remove the chicken from the roasting pan and tent with foil. Use the drippings from the pan to make gravy. Add any leftover basting mixture to the gravy. Let the chicken sit for a total of 10 minutes before carving.

LEMON AND GARLIC ROAST CHICKEN

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.

GARLIC AND CITRUS CHICKEN

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 AND GARLIC ROASTED CHICKEN

Steps:

• Combine garlic, ginger, citrus juice, soy sauce, vinegar, brown sugar, maple syrup, dill, oregano, salt, pepper, and two tablespoons of olive oil in a medium bowl.
• Place chicken in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to two days.
• Place rack in top third of oven; preheat to 425 degrees Fahrenheit. Remove chicken from bag, place on a large, rimmed baking sheet or nine- x 13-inch roasting pan. Scatter orange and lemon quarters around chicken. Snuggle garlic head between chicken. Drizzle with remaining two tablespoons olive oil.
• Pour marinade into a small pot. Bring to a boil over high heat, then reduce to medium and cook until marinade is reduced by about half and slightly thickened.
• Roast chicken until deep brown and cooked through, 30 to 40 minutes, basting with reduced sauce a few times while roasting.
• Serve chicken on platter with roasted oranges and lemons, roasted garlic, and reduced sauce. Alternatively, squeeze the roasted garlic into the sauce and pour over chicken before serving or serve alongside roasted chicken.

GIADA DE LAURENTIIS'S GARLIC AND CITRUS CHICKEN

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.