Food Network UK

Garlic and citrus chicken

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Ingredients

  • 1 (2.25 to 2.7kg) 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, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 (400g) tins reduced-salt chicken stock
  • 60ml frozen orange juice concentrate, thawed
  • 60ml fresh lemon juice
  • 2 tbsp olive oil
  • 1 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh oregano leaves
  • Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please Slices of lemon, to garnish

Use imperial measurements

Method

How to make Garlic and citrus chicken

1) Position one of the shelves in the centre of the oven and preheat the oven to 200C/Gas mark 6. Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon and garlic halves. Tie the legs together with kitchen string to help hold the chicken's shape and sprinkle the skin with salt and pepper.

2) Place a wire rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Put the chicken in the oven and roast for 1 hour, basting occasionally and adding some chicken stock to the pan, if necessary, to prevent the pan drippings from burning.

3) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the orange juice, lemon juice, oil, oregano and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped garlic in a medium bowl to Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please 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 77C, basting occasionally with the juice mixture and adding stock to the pan, about 45 minutes longer.

4) Transfer the chicken to a platter and tent with aluminium foil to keep warm while making the sauce (do not clean the pan). Place the same roasting pan over a medium-low heat. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk in any remaining stock and simmer until the sauce is reduced to 240ml, stirring often, about 3 minutes.

5) Strain the sauce into a 480ml glass measuring Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken on a platter garnished with lemon Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices , with the pan sauce in a separate jug to pour.