Chicken With Citrus

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

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

Recipe

• 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.
• 4 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.
• 5 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.
• 6 remove fruit from cavity and set aside. remove skin; discard. sprinkle chicken evenly with 1/2 teaspoon salt.
• 7 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.