Giada De Laurentiis's Garlic and Citrus Chicken
Bursting with bold flavors and aromatic herbs, Giada De Laurentiis's Garlic and Citrus Chicken is a show-stopping recipe perfect for any dinner gathering. Featuring a whole roasted chicken seasoned to perfection with zesty lemon and orange, fragrant rosemary and thyme, and a garlicky olive oil blend, this dish offers a delightful balance of savory and citrusy notes. Tender and juicy thanks to basting with a flavorful mixture of citrus juices and white wine (or chicken broth), the golden-brown, buttery skin provides an irresistible crunch. Ready in about 1 hour and 35 minutes, this crowd-pleasing entrée is simple to prepare yet elegant enough for special occasions. Serve it with the pan juices drizzled on top for an extra burst of flavor, and watch your guests fall in love with every bite! Perfect for keywords like "roast chicken with citrus," "garlic herb chicken," and "Giada De Laurentiis chicken recipe."
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Ingredients
- 4 pounds Whole chicken
- 3 tablespoons Olive oil
- 6 Garlic cloves, minced
- 1 Lemon, zested and juiced
- 1 Orange, zested and juiced
- 2 teaspoons Fresh rosemary, chopped
- 2 teaspoons Fresh thyme, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Butter, softened
- 1 cup White wine or chicken broth
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Pat the chicken dry with paper towels and place it breast-side up in a roasting pan.
Step 3
In a small bowl, mix the olive oil, minced garlic, lemon zest, orange zest, rosemary, thyme, salt, and pepper until combined.
Step 4
Gently loosen the chicken skin around the breast area and thighs and rub half of the garlic and citrus mixture under the skin. Use the remaining mixture to coat the exterior of the chicken.
Step 5
Rub the softened butter over the chicken's exterior for added crispness and flavor.
Step 6
Pour the lemon juice, orange juice, and white wine (or chicken broth) into the bottom of the roasting pan to create a flavorful cooking liquid.
Step 7
Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the chicken every 20 minutes with the pan juices to keep it moist.
Step 8
Once fully cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute within the meat.
Step 9
Serve with the pan juices drizzled over the chicken for added flavor.
Nutrition Facts
| Serving size | (2344.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1146.1 |
| Total Fat 80.2g | 0% |
| Saturated Fat 25.3g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 198.1mg | 0% |
| Sodium 5068.8mg | 0% |
| Total Carbohydrate 35.0g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 15.9g | |
| Protein 38.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 150.6mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 997.0mg | 0% |
Source of Calories