Adapted from Giada De Laurentiis, foodtv.com
1 whole chicken, about 5-6 lbs
Salt and pepper
2 oranges
2 lemons
10 cloves garlic, 8 whole cloves, 2 cloves chopped
2 cups chicken broth
2 tablespoons melted butter or olive oil
1 tablespoon chopped fresh rosemary
Preheat oven to 400 degrees F.
Juice one of the oranges and one of the lemons. Set aside juice and quarter juiced lemon and orange. Quarter remaining whole lemon and orange.
Pat the chicken dry and season with salt and pepper. Stuff with quartered oranges and lemons and with garlic cloves. Fit as much as you can inside the chicken. Put whatever won’t fit in a roasting pan. Place chicken, breast side up, in the roasting pan. Roast chicken for 1 hour, basting with chicken broth as needed so pan doesn’t get too dry.
Whisk together the reserved orange and lemon juice, rosemary, and garlic. Baste chicken with mixture. Continue roasting the chicken and basting with mixture as necessary until chicken is cooked through, about 45 more minutes. The meat in the innermost part of the thigh should be at 170 degrees F.
Transfer chicken to a platter. Tent with foil. Strain juices in bottom of pan into a small sauce pan and add any left over basting juices or broth. Simmer until reduced to about 1 cup, stirring often. Spoon fat from top of sauce and serve with chicken.
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