How to make it

  • Position the rack in the center of the oven and preheat to 400 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 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.

People Who Like This Dish 2
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    " It was good "
    landseer18 ate it and said...
    Made this recently on suggestion of a friend. It was very good indeed.
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