Best 2 Garlic And Citrus Chicken Recipes

Garlic and citrus chicken is an incredibly flavorful and easy-to-make dish that is perfect for any occasion. The combination of garlic and citrus creates a bright and zesty flavor that is sure to please everyone at the table. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, garlic and citrus chicken is sure to hit the spot. With just a few simple ingredients and a little bit of time, you can create a delicious and impressive meal that will have everyone asking for seconds.

Here are our top 2 tried and tested recipes!

GARLIC AND CITRUS CHICKEN

Garlic and Citrus Chicken image

Provided by Giada De Laurentiis

Categories main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 11

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

Steps:

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.

GARLIC AND CITRUS ROAST CHICKEN

Garlic and Citrus Roast Chicken image

I found this recipe, created by Giada De Laurentiis, on the Food Network website. It was featured in her show Everyday Italian, in an episode titled Feel Good Food. It had 387 reviews with a overall total rating of 5 stars (out of a possible 5). So I had to try it and was pleasantly surprised. It's very easy to prepare, and it produces a tasty, moist roasted chicken. The sauce was great served over rice, too. For this recipe, you'll need kitchen string or butcher twine.

Provided by Northwestgal

Categories Chicken Thigh & Leg

Time 2h

Yield 1 whole roasted chicken, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 whole roasting chicken, 5 to 6 pounds, neck and giblets discarded
1 teaspoon salt
1/2 teaspoon pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise
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

Steps:

Position the rack in the center of the oven, and preheat oven to 400°F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange wedges, lemon wedges, 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 for 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.

Tips:

Use fresh, juicy oranges and lemons for the citrus marinade. This will give the chicken a brighter, more flavorful taste.
Don't overcrowd the chicken in the pan when searing. This will prevent it from cooking evenly.
Sear the chicken over medium-high heat until it is golden brown and crispy on the outside. This will help to seal in the juices and prevent the chicken from drying out.
Reduce the heat to medium-low and cook the chicken until it is cooked through. This will take about 10-12 minutes per side.
Serve the chicken immediately with your favorite sides. Roasted vegetables, mashed potatoes, or rice are all great options.

Conclusion:

This garlic and citrus chicken is a delicious and easy-to-make dish that is perfect for any occasion. The combination of garlic and citrus flavors is sure to please everyone at the table. So next time you're looking for a new chicken recipe, give this one a try. You won't be disappointed!