| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 15 min |
| Cook: | 1 hr 50 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 748 |
| Total Fat | 52 g |
| Saturated Fat | 14 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 55 g |
| Cholesterol | 261 mg |
| Sodium | 1436 mg |
Reviews
This is my absolute favorite roast chicken recipe. The sauce this makes for the chicken is so delicious. My whole family loves this recipe.
This recipe is so good and fairly full proof. This is the best recipe for roasting a whole chicken and is my go to.
This was the first recipe I ever cooked and it came out fantastic!! It was a huge success!!
All I’m getting is a video of how to choose nursery room colors,not the chicken recipe.
I’ve made this chicken a half dozen times, and it was fantastic every time! It is some work with the basting and making the sauce, but it is worth the effort.
This is my go-to chicken favorite. Easy, always delicious.
Sorry Giada but Ina is the queen of roast chicken and this recipe pales in comparison to any of Ina’s roast chicken recipes. I followed recipe exactly and my chicken was still undercooked and had to cook an additional 15 minutes. While the chicken was okay, the amount of extra work to make the sauce and baste it the entire time plus how long it had to roast (2 hours!) was just not worth all the trouble.
None of Ina’s roast chicken recipes require so many steps or basting and they are much more tasty and cook in half the time. As you might figure I will be going back to a barefoot contessa roast chicken and throwing this recipe in the garbage…I suggest you do the same. One last tip- if you want a juicy tasty roast chicken buy organic, it makes a huge difference and is worth the extra $.
Absolutely delicious! The chicken turned out incredibly moist! I made a couple substitutions like other reviewers. Baked on 400 for the first 15 minutes & then turned down to 350 for the remainder of the time. Also, started with stock in the roaster. You really need to watch the liquid in the pan because it does cook up fast! H
I used home made stock but otherwise followed the recipe closely and everyone really loved it. The sauce was delicious .
It was certainly different! Easy to make, and improvised dental floss for the twine when realized we didnt have any on hand! The flavor was citrus-y, and the sauce was good. Daughter poured the sauce over the spinach penne that went along with dinner and really liked it so I took the leftover sauce, added a bit more of the spinach penne sauce ingredients (goat cheese, cream cheese, and seasonings, threw in shredded leftover chicken then dumped it back over the spinach penne for dinner tomorrow!