Garlic Citrus Roasted Chicken

This was the recipe I used in my first attempt roasting a whole chicken. The Orange Juice reduction sauce definitely gives this recipe a different approach and complements the chicken well.

Garlic Citrus Roasted Chicken
Serves: 6
Nutritional Info (per serving - skin removed): Calories 229.8, Total Fat 4.5g, Saturated Fat 1.1g, Cholesterol 103.4mg, Sodium 423.0mg, Potassium 567.0mg, Total Carbohydrate 12.3g, Sugars 3.0g, Protein 34.8g


INGREDIENTS
1 (5 to 6-pound) 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, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

DIRECTIONS
1.Preheat oven to 400. Sprinkle cavity with salt and pepper. Stuff chicken with orange and lemon slices, and garlic ½’s. Using twine tie legs together. Sprinkle outside with salt and pepper.
2.Place chicken breast side up and roast for 1 hour basting occasionally.
3.In medium bowl whisk OJ, lemon juice, oil, oregano and chopped garlic. Brush chicken occasionally with mix; until thermometer on inner thigh reads 170. (approx 45 minutes).
4.Add drippings to sauce, put in sauce pot on medium heat and reduce to about 1 c.
5.Serve sauce over chicken.

Source: Giada De Laurentiis of Food Network