Recipe: Garlic and Citrus Chicken with Pan Sauce (roast chicken using orange, lemon)

GARLIC AND CITRUS CHICKEN

"Cooking a chicken whole guarantees that the meat will be moist every time. But plain roast chicken can be a bit boring. The bright flavors of citrus fruits make a zesty but still light pan sauce that is a wonderful alternative to traditional gravy."

1 (5- to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head of garlic, halved crosswise
2 cans (14 ounces each) reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice (from about 2 lemons)
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
3 garlic cloves, chopped

Position the rack in the center of the oven and preheat the oven to 400 degrees F. Place a rack in a large roasting pan.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon and garlic halves. Using kitchen twine, tie the chicken legs together to help hold the bird's shape. Sprinkle the chicken with salt and pepper. 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.
In a medium bowl, whisk the orange juice, lemon juice, oil, oregano, and chopped garlic to blend. Brush some of the juice mixture over the chicken.

Continue roasting the chicken, basting occasionally with the juice mixture and adding broth to the pan, until a meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, about 45 minutes longer.

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

TO MAKE THE SAUCE:
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer, stirring often, until the sauce is reduced to 1 cup, 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.

Makes 6 servings
Source: Giada's Family Dinners by Giada De Laurentiis