Best 2 Garlic And Citrus Chicken Recipes
Indulge in a culinary masterpiece with our Garlic and Citrus Chicken, a tantalizing dish that bursts with vibrant flavors. This delectable chicken dish features tender pieces of chicken marinated in a zesty blend of garlic, lemon, and orange, creating a harmonious balance of savory and tangy notes. The chicken is then roasted to perfection, ensuring a crispy golden-brown exterior and a succulent, juicy interior. Accompanying this main course are two delectable side dishes: a refreshing Mediterranean Quinoa Salad and a creamy and flavorful Avocado Salsa. The quinoa salad is a medley of fluffy quinoa, vibrant vegetables, and a tangy dressing, while the avocado salsa boasts a velvety texture and a burst of zesty flavors. Get ready to embark on a culinary journey that will leave your taste buds craving more.
Check out the recipes below so you can choose the best recipe for yourself!
GARLIC AND CITRUS CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 11
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
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
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 ingredients. This will make a big difference in the flavor of your dish. Fresh garlic and citrus fruits are essential for this recipe.
- Don't overcrowd the pan. If you put too much chicken in the pan, it will not cook evenly. Cook the chicken in batches if necessary.
- Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
- Let the chicken rest before serving. This will allow the juices to redistribute throughout the chicken, making it more flavorful and moist.
Conclusion:
This garlic and citrus chicken recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the citrus and garlic add a bright and refreshing taste. Serve this chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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