Roasted citrus chicken

Instructions

• Preheat oven to 450F (230C). Remove package of giblets from chicken cavity. Discard or keep for stock. Rinse chicken under cold running water. Pat dry, inside and out. Lightly sprinkle salt inside and over skin of chicken.

• Place chicken in a 9x13-inch (3-L) glass baking dish. Cut limes into quarters and squeeze juice from both over chicken. Stuff lime wedges into chicken cavity. Pour wine into dish around chicken. Peel garlic and mince. Stir into wine. Place a piece of foil loosely over top of chicken. Do not seal foil to dish.

• Roast chicken in centre of 450F (230C) oven for 30 minutes. Remove foil. Spoon wine mixture over chicken. Then pour water overtop. Continue to roast, uncovered and basting occasionally with wine mixture in pan, until juices run clear when thickest part of thigh is pierced and an instant-read thermometer reaches 180F (82C), about 25 minutes. If chicken weighs more than 3 pounds (1.5 kg), you will have to add at least 15 minutes for each additional pound (500 g). If chicken becomes too brown, cover with foil again.

• Remove chicken to a cutting board. Then cover loosely with foil and let stand 10 minutes. Meanwhile, pour liquid from baking dish into a measuring cup and spoon off fat. Using the back of a fork, mash garlic into liquid to form a sauce. For a smoother sauce, use a hand blender and purée until smooth. Carve chicken and serve with sauce spooned overtop. Great with risotto or roast potatoes.