Garlic & Citrus Roast Chicken

I feel like the pictures do all the talking.

Hello beautiful chicken friend.

How I can't wait to eat you.

You were so good in my belly.

In case you didn't know, this is what I cooked up for Easter. It was my first time roasting a whole chicken. Who would've thought it'd be exactly the same as roasting a turkey (I'm sure many of you already knew this, I'm a little slow). Well actually no- not the same. I found it to be much easier! Probably because it didn't weight 10 pounds. And it didn't need to be in the oven for four hours.

I can't tell you enough how good this was. I kept eating and eating and eating and after the hubby left the table I had to force myself to put.down.that.fork and burn off those calories by cleaning up the kitchen.

I used a recipe of Giada's for inspiration. I followed it loosely but stole her general idea. I stuffed it with a few garlic cloves (her recipe calls for a whole head of garlic, which I didn't have), half an orange, half a lemon, and a some shallots. I seasoned it liberally with salt and pepper and smeared butter all over it. I chopped up an onion and shallot for the pan. While the bird cooked I basted it with a mixture of olive oil, juice of 1/2 a lemon & orange and oregano. I also poured a little pit of chicken stock into the pan for some moisture.

It's the best thing I've ever had. Ever made. Ever eaten. I'm a tad obsessed.

Source: very adapted from Giada's Family Dinners

1 3-4 pound whole roasting chicken, neck and giblets discarded
Salt and pepper
1 onion, chopped
4 whole shallots
1/2 cup unsalted butter
1 orange, halved
1 lemon, halved
1 head of garlic, halved crosswise (I used four garlic cloves)
1/2 cup of chicken stock (this is how much I used, use more if you need to)
2 tablespoon olive oil
1 tablespoon oregano

Position the rack in the center of the oven and preheat the oven to 400. Rinse the chicken, discarding neck and giblets. Pat dry with paper towels. Place the chicken in a large roasting pan, breast side up (make sure the chopped onion is already in there!). Sprinkle the cavity with salt and pepper. Stuff the cavity with half the lemon, orange, garlic cloves, and shallots. Using kitchen twine, tie the chicken legs together to help hold the bird's shape. Sprinkle the chicken with salt and pepper. Make sure to rub it under the skin too and then rub the chicken with the softened butter. Pour half a cup of chicken stock into the pan.

Roast the chicken for 1 hour, adding chicken broth to the pan if necessary to prevent the pan drippings from burning. Squeeze the other half of the lemon and orange into a medium bowl. Add oregano and olive oil. Whisk together and brush some of the juice over the chicken. Continue roasting the chicken, basting occasionally, for about 45 minutes longer. Use a meat thermometer (if you like), check if chicken is done by inserting it into the innermost part of the thigh. Chicken is done at 170 degrees and when juices run clear. Once chicken is done, transfer to a platter and tent with foil for about 20 minutes before slicing.

Love.