Garlic and Citrus Roasted Chicken

Last Saturday I sat there on the couch watching the Food network (as I often do) and an episode of “Everyday Italian” hosted by Giada De Laurentis came on.  Now I must admit, I don’t usually watch her show, but when they showed what she was making I had to watch!  By the time she finished I was ready to run to the market and roast me a chicken! But then it hit me that it was 10 o’clock at night and time for me to get dressed to go out.  So my chicken roasting would have to wait.  The next day I went to Target to buy a roasting pan and I found a pretty good one on sale for $28.00 dollars.  Next I was off to the market with my shopping list gathering everything I needed.  This is the perfect Sunday Dinner!  Now there are some small differences in  Giada’s recipe versus mine.   Some of them being that I swapped out spices/ herbs but the biggest is that I made gravy and she just used the drippings to make a thin sauce.  You can check out her version at : http://www.foodnetwork.com/recipes/giada-de-laurentiis/garlic-and-citrus-chicken-recipe/index.html.

Here’s What you need:

• 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
• Salt
• Black pepper ( I actually used Garlic pepper)
• 1 orange
• 3 lemons
• 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
• 2 (14-ounce) cans reduced-sodium chicken broth
• 1/4 cup frozen orange juice concentrate, thawed
• 2 tablespoons olive oil
• Herbs of your choice ( I used Italian Seasoning and dried rosemary)
• Kitchen string or butcher twine
• Sifter
• Flour to thicken Gravy
• Roasting Pan

Preheat your oven to 350 degrees.

So first I cut one Orange and one Lemon in to quarters and the halfed a head of garlic you can keep the skin (or whatever you call it) on and set aside.

Remove the gizards and junk from your bird and then place that bad boy in your roasting pan.  Now stuff it with the orange, lemon and garlic.  Try to fit as much as you can, I couldn’t ft the whole orange and lemon in there.  Coat the entire bird with salt and pepper.

Tie the legs together wth the culinary string.  Place the bird in the oven and roast for an hour.

While the chicken is baking you can go ahead and make the glaze.

Combine the orange concentrate, juice from two lemons, finely chopped garlic, olive oil and herbs (add as little or as much as you like).  Whisk everything together and set aside.

Once the chicken has cooked for one hour take it out the oven and coat the bird with the Citrus Garlic Glaze.

Pour about half your chicken broth into the bottom of the roaster with a little water.  Place the chicken back in the oven and roast for approx. 1hour more (or until chicken is completely done)  periodically basting the bird with the Citrus Garlic glaze.

Once the chicken is done  remove the chicken along with the roasting rack.  Place the roasting pan on the stove and turn on the burners to low heat.  Whisk the broth amd chicken drippings for about 3-4minutes.  You can add a little more chicken broth if you want to make more gravy. Then take a strainer and remover any solids. Sift flour into the mixture a little bit at a time and whisk  until smooth. Don’t add to much flour other wise your gravy will be too thick.  I used about 6 tablespoons, you’ll have to eyeball it. 

I served the chicken with brocoli and oven roasted potatoes.  And Voila! I hope you enjoy this as much as I did!