While Italy was a really fun and educational experience, I am certainly happy to be back in the warmth of the French Riviera! We knew we had to return to France for 2 months because of our visa and started looking at new areas to explore. In the end we ended up right back in the Riviera, in the same apartment where we spent the first 3 months. We certainly were missing the beach and our quiet little town and we knew that we could take some long weekend and day-trips to new cities to explore.
When we arrived in this area back in September we noticed that a lot of the trees were full of lime-like fruit. We picked a few only to realized that they were not limes, they were just unripened oranges and lemons. When we returned this time around the trees were full of ripe oranges and lemons, more than I have ever seen! This area is known for their citrus fruits, so much that a nearby town hosts a Citrus Festival every year to celebrate. Feeling inspired by the beauty and crisp flavor of all of these citrus fruits I decided to share an easy recipe today for a delicious Citrus Roasted Chicken.
In the winter months I absolutely love to roast whole chickens and serve them with comforting mashed potatoes and gravy. This chicken is perfect as you head into spring and you’re looking for a fresh flavor to pair perfectly with the spring-bounty of asparagus soon to come. The key to keeping the chicken juicy is tenting it with foil and allowing it to rest for around 10 minutes when you remove it from the oven. Bon Appetit!
- 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
- ¼ cup frozen orange juice concentrate, thawed
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh oregano leaves
- Kitchen string or butcher twine
- Position the rack in the center of the oven and preheat to 400 degrees F.
- Rinse and 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. Set the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding 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, aaer 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 for 10 minutes then carve and serve.