| Ingredients |
|---|
| 1 (5 to 6 lb) chicken- neck and giblets discarded |
| Salt and freshly ground pepper |
| 1 orange- quartered |
| 1 lemon- quartered |
| 1 head of garlic- halved lengthwise |
| 3 cloves of garlic- chopped |
| 3 to 4 cups of chicken broth |
| 1/4 C orange juice concentrate |
| 1/4 C fresh lemon juice |
| 2 T olive oil |
| 1 T chopped fresh oregano |
| kitchen string |
| Descriptions |
| 'Preheat oven to 400 degrees. Pat chicken dry and sprinkle salt and pepper in cavity. Stuff cavity with orange,lemon,and garlic halves. Tie legs together with string. Sprinkle chicken with salt and pepper. Place chicken breast side up in roasting pan and cook for 1 hour basting occasionally with chicken broth. Mix organge juice,lemon juice,oil,chopped garlic,and oregano and brush approximately half of it on the chicken after the first hour. Continue to brush with mixture through cooking process. Add any remaining broth to the pan (the total cook time will be approximately 2 hours to an internal temperature of 170 degrees) When chicken is done,remove chicken to platter and tent with foil. Move pan to the stovetop and reduce sauce to 1 cup. Serve chicken with the sauce.' |
| Special Notes |
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