Citrus Marinated Chicken

By peach106

Ingredients

• Citrus Marinade:
• 1/4 cup orange zest
• 2 cups fresh orange juice (about 8 oranges)
• 8 cloves garlic, crushed
• 2 tsp. red pepper flakes
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 Tbsp. whole black peppercorns
• 1/4 cup extra virgin olive oil
• 1 (5 lb.) roasting chicken
• 3/4 tsp. kosher salt
• Coarsely ground black pepper

Details

Servings 4

Preparation

Step 1

Combine all marinade ingredients in a large bowl, large enough to hold the chicken and to allow the marinade to rise high enough to coat at least half the chicken. Rinse chicken well and pat dry. Sprinkle with salt and pepper. Place in marinade. Cover and refrigerate at least 2 hours, or overnight, turning chicken several times to evenly marinate.

Preheat oven to 425F.

Remove chicken from marinade and place in a roasting pan. Strain marinade, reserving solids and liquid. Stuff solids into the cavity of chicken. Pour liquid around chicken in pan. Roast 15 minutes. Reduce oven temperature to 350F and continue roasting, basting chicken every 30 minutes with pan juices, for 1¼-1½ hours. Tent with aluminum foil if the skin browns too quickly.

Let chicken stand 10 minutes before carving.

Citrus Gravy:

1 cups reserved pan drippings from chicken
¼ cup 2% milk
1 Tbsp. all-purpose flour
1/8 tsp. salt
Coarsely ground black pepper

Place pan drippings in a medium saucepan. Bring to a boil. Combine milk and flour, whisking until smooth. Whisk milk mixture into drippings, stirring until thickened. Add salt and pepper. Makes 1¼ cups gravy.