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2 large navel oranges
1 chicken (3 1/2 to 4 pounds), rinsed and patted dry
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 large bay leaf
1/2 cup chicken broth
1 tablespoon sherry vinegar
||Using a zester, remove the zest from the oranges and set aside.
Halve the oranges and juice them; strain the juice into a bowl and set aside.
(You should have about 1 cup of juice.)|
||Preheat the oven to 400°F. Lightly brush the rack of a flameproof roasting pan with olive oil.|
||Rub the chicken with the salt and pepper. In a small bowl, combine the garlic, butter, and half the
orange zest and stir until it forms a soft paste. Rub the chicken inside and out with the orange butter.
Place the bay leaf inside the cavity. Truss the chicken.|
||Place the chicken on the prepared rack in the pan and roast for 35 minutes. Baste the chicken with
half the orange juice, then reduce the oven temperature to 350°F. Continue roasting the chicken, basting
every 15 minutes with the pan juices, until the bird is golden brown and the juices run clear when a thigh
is pierced with a fork, 1 hour more.|
||Transfer the chicken to platter, draining any liquid from its cavity back into the roasting pan.
Cover with aluminum foil to keep it warm. Skim the fat from the pan juices.|
||Place the roasting pan, with the pan juices, over medium heat. Using a wooden spoon, stir in the
remaining 1/2 cup orange juice, scraping up any browned bits from the bottom of the pan. Add the chicken
broth, remaining orange zest, and vinegar and bring to a boil. Reduce the heat to medium-low and simmer
until the sauce is slightly thickened and syrupy, about 5 minutes.|
||Quarter the chicken and place the pieces on warmed dinner plates. Spoon the sauce over the chicken and serve at once. |