Garlic Citrus Chicken

Giada DeLaurentiis is a genius.

I was looking for a way to make inexpensive whole chickens into something special.

THIS will knock your family's socks off.

Feel free to trot it out for company too.

Was it really that good?

Samwow growled while he was eating it.

As usual, full directions are in one spot down the post for your convenience,

as well as step by step.

You'll need a few things from the store:

• 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

 I'm making two birds for my mob, so in the photos you'll see double the ingredients.

The leftovers are as amazing as the first night.

Liberally sprinkle the cavity with salt and pepper first.

 Stuff the bird with the citrus and garlic.

Take out a few aggressions in the process.

Who has to know?

 It looks weird, but trust me.

 Tie the legs together with butcher's string to keep everything in.

 Salt and pepper on the outside too to tenderize,

and pour some chicken stock into the pan.

 Use some of that fresh oregano we planted recently.

 Whisk together the oregano, garlic, olive oil and juices.

 After an hour in the oven, start ladling the basting sauce over the birds.

This already looks stupid delicious.

Directions

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.

Now, trust me, it isn't quite this dark. I have no idea why my photos look like the chicken barely survived the fire.

Untie the legs and remove all the stuff you have crammed inside.

Serve with the pan sauce.

Along with a nice green salad, this was a perfect low calorie meal.

I advise a grocery run pronto.