Recipe courtesy of Giada De Laurentiis
Episode: Feel Good Food
Total:
2 hr 5 min
Prep:
15 min
Cook:
1 hr 50 min
Yield:
6 servings
Level:
Easy
Total:
2 hr 5 min
Prep:
15 min
Cook:
1 hr 50 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 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 garlic, halved crosswise, plus 3 garlic cloves, chopped
  • 2 (14-ounce) cans reduced-sodium chicken broth
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh oregano leaves
  • Kitchen string or butcher twine

Directions

Watch how to make this recipe.

Special equipment: Kitchen string or butcher twine

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roast Chicken Times Two

Recipe courtesy of Tyler Florence

Cajun Chicken Alfredo 2

Recipe courtesy of Guy Fieri

Garlic and Citrus Chicken

Recipe courtesy of Giada De Laurentiis

Chicken Fried Steak with White Gravy 2

Recipe courtesy of Bobby Flay

Roasted Chickens Two Ways

Recipe courtesy of Dave Lieberman

Roasted Chickens Two Ways

Recipe courtesy of Dave Lieberman

On TV

Late Nite Eats

7:30am | 6:30c

Late Nite Eats

8:30am | 7:30c

Late Nite Eats

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Food Truck Nation

9:30pm | 8:30c

Man v. Food

10pm | 9c

Man v. Food

10:30pm | 9:30c

Man v. Food

11pm | 10c

Man v. Food

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Food Truck Nation

1:30am | 12:30c

Man v. Food

2am | 1c

Man v. Food

2:30am | 1:30c

Man v. Food

3am | 2c

Man v. Food

3:30am | 2:30c

So Much Pretty Food Here