Roasted Garlic Chicken with Citrus Sauce
2014-12-11 17:47:14
Serves 6
A low carb make ahead recipe giving your roasted chicken a tasty citrus twist.
Nutrition Facts
Serving Size
346g
Servings
6
Amount Per Serving
Calories 353
Calories from Fat 184
% Daily Value *
Total Fat 20g
32%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 88mg
29%
Sodium 436mg
18%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
6%
Sugars 6g
Protein 30g
Vitamin A
5%
Vitamin C
57%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 whole roasting chicken, 5-6 pounds
- 1 medium onion
- 1 orange, cut into 8 pieces
- 1 large lemon, cut into 8 pieces
- 3 sprigs, fresh rosemary
- 8 cloves garlic, crushed and skins removed, plus 3 cloves, finely minced
- 3 tablespoons extra-virgin olive oil, divided
- 3.5 cups chicken broth
- ¾ cup fresh-squeezed orange juice
- ¼ cup fresh lemon juice
- salt and pepper, to taste
- Kitchen string
Instructions
- Place oven rack in center position and preheat to 400˚
- Remove neck and giblets from chicken and pat dry. Sprinkle cavity with salt and pepper.
- Stuff cavity with orange and lemon slices, along with rosemary and 4 cloves crushed garlic. Tuck additional 4 cloves of crushed garlic under the skin on outside of bird. Drizzle 1 tablespoon olive oil over outside of chicken and evenly distribute over the skin. Sprinkle with salt and pepper.
- Slice onion into ¼” thick pieces and arrange evenly on bottom of roasting pan. Place chicken breast side up on top of onions and tie legs together with kitchen string. (Note: some roasting pans come with a rack; if so, arrange onions under the rack and place chicken on the rack).
- Add ½ cup chicken broth to bottom of pan and roast for 1 hour. If necessary, baste chicken with additional broth and add more to the bottom of pan to prevent drippings from scorching.
- In a glass bowl, combine orange juice, lemon juice, 2 tablespoons olive oil, and 3 cloves minced garlic.
- After chicken has roasted 1 hour, brush juice mixture over chicken. Continue roasting chicken roasting another 30 – 40 minutes. During this time, baste with juice mixture and add more broth to the pan, if necessary.
- When internal temperature reaches 170 degrees (measure near bone in thigh), remove chicken from oven and place on serving platter. Cover with aluminum foil tent for 10 – 15 minutes.
- Place roasting pan on cooktop over medium-high heat. Add remaining broth and juice mixture. Simmer until reduced by ½, stirring frequently. Strain into a serving bowl and discard solids.
- Cut kitchen string and discard ingredients from cavity. Serve chicken warm with citrus sauce.
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About the author /
Jean Fermano
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