Garlic and Citrus Chicken

Cook Time: 1 hr 50 min
Level: Easy
Yield: 6 servings

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

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper.
Stuff the cavity with the orange, lemon, and garlic halves. Tie the
chicken legs together with kitchen string to help hold its shape.
Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side
up, on the rack in the pan. Roast the chicken for 1 hour, basting
occasionally and adding some chicken broth to the pan, if necessary,
to prevent the pan drippings from burning. Whisk the orange juice,
lemon juice, oil, oregano, and chopped garlic in a medium bowl to
blend. Brush some of the juice mixture over the chicken, after it has
baked 1 hour. Continue roasting the chicken until an instant-read meat
thermometer inserted into the innermost part of the thigh registers
170 degrees F, basting occasionally with the juice mixture and adding
broth to the pan, about 45 minutes longer. Transfer the chicken to a
platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any
remaining broth and simmer until the sauce is reduced to 1 cup,
stirring often, about 3 minutes. Strain into a 2-cup glass measuring
cup and discard the solids. Spoon the fat from the top of the sauce.
Serve the chicken with the pan sauce.

From: foodnetwork.com

Roasted Chicken Purses

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 1/4 cup shredded roasted chicken (or any leftover chicken,
light and/or dark meat)
* 3/4 cup whole milk ricotta cheese
* 1/2 lemon, zested
* 1/2 teaspoon chopped fresh thyme leaves
* 1/2 teaspoon salt, plus more for sprinkling
* 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
* 32 small, square wonton wrappers
* 1 large egg, lightly beaten
* 4 tablespoons butter
* 1/4 cup grated Parmesan

Directions

In a small bowl combine the chicken, ricotta cheese, lemon zest,
thyme, salt, and pepper. Stir to combine.

On a dry work surface place 8 wonton wrappers. Place a rounded
teaspoon of the chicken mixture in the center of each wrapper. Using a
pastry brush, brush the egg wash around the chicken mixture. Bring
four corners of the wonton square together over the filling to form a
purse. Press the edges together tightly to form a seal. Wipe the board
with a towel until dry and continue making batches of 8 with the
remaining wonton skins.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the purses and cook until they float to the surface, stirring
occasionally, about 4 to 5 minutes. Drain the ravioli.

Melt 4 tablespoons of butter in a medium skillet. Turn off the heat,
add the cooked pyramids and gently toss. Transfer the pyramids to 4
serving plates. Sprinkle with grated Parmesan and sprinkle with salt
and pepper. Serve immediately.

Roasted Chicken with Balsamic Vinaigrette

Cook Time: 1 hr
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup balsamic vinegar
* 2 tablespoons Dijon mustard
* 2 tablespoons fresh lemon juice
* 2 garlic cloves, chopped
* 2 tablespoons olive oil
* Salt and freshly ground black pepper
* 1 (4-pound) whole chicken, cut into pieces (giblets, neck and
backbone reserved for another use)
* 1/2 cup low-salt chicken broth
* 1 teaspoon lemon zest
* 1 tablespoon chopped fresh parsley leaves

Directions

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and
pepper in small bowl to blend. Combine the vinaigrette and chicken
pieces in a large resealable plastic bag; seal the bag and toss to
coat. Refrigerate, turning the chicken pieces occasionally, for at
least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and
arrange the chicken pieces on a large greased baking dish. Roast until
the chicken is just cooked through, about 1 hour. If your chicken
browns too quickly, cover it with foil for the remaining cooking time.
Transfer the chicken to a serving platter. Place the baking dish on a
burner over medium-low heat. Whisk the chicken broth into the pan
drippings, scraping up any browned bits on the bottom of the baking
sheet with a wooden spoon and mixing them into the broth and pan
drippings. Drizzle the pan drippings over the chicken. Sprinkle the
lemon zest and parsley over the chicken, and serve.