ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken with Citrus

Becky Luigart-Stayner; Melanie J. Clarke
Yield 4 servings (serving size: about 3 ounces meat and 1 tablespoon sauce)
Enjoy this simple dish in winter or early spring when citrus is still at its peak. Free-range chickens are worth the extra expense for their fresh, pure flavor, but this recipe will work with a commercial chicken, too.

Ingredients

  • 1 (3 1/4-pound) whole free-range chicken
  • 2 teaspoons dried oregano, divided
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon, cut in half
  • 1 orange, cut in half
  • 1 tablespoon unsalted butter, softened
  • Cooking spray
  • 2 cups water, divided

Nutrition Information

  • calories 287
  • caloriesfromfat 39 %
  • fat 12.4 g
  • satfat 4.4 g
  • monofat 4.4 g
  • polyfat 2.3 g
  • protein 36 g
  • carbohydrate 6.4 g
  • fiber 1.7 g
  • cholesterol 114 mg
  • iron 2.3 mg
  • sodium 711 mg
  • calcium 51 mg

How to Make It

  1. Preheat oven to 450°.

  2. Remove and discard giblets and neck. Rinse chicken with cold water; pat dry. Sprinkle 1 teaspoon oregano, 1/2 teaspoon salt, and pepper in body cavity. Place lemon and orange halves in cavity (this will be a tight fit).

  3. Combine remaining oregano and butter. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub butter mixture under loosened skin. Lift wing tips up and over back; tuck under chicken. Tie legs together with cord. Place chicken, breast side up, on a rack coated with cooking spray. Place rack in a broiler pan; add 1 1/2 cups water to pan. Bake at 450° for 50 minutes or until a thermometer registers 170°. Let stand 20 minutes. Remove fruit from cavity and set aside. Remove skin; discard. Sprinkle chicken evenly with 1/2 teaspoon salt.

  4. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; add 1/2 cup water. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard remaining fat. Return drippings to broiler pan, and cook over medium heat, scraping pan to loosen browned bits. Simmer 8 minutes or until mixture measures 1/4 cup. Slice chicken; squeeze juice from reserved fruit over chicken. Serve with sauce.