Roast Chicken with Sweet Garlic, Melted Onions, and Sour Orange Recipe

Ingredients
<br>- 1 (3 pound) chicken
<br>- 1/2 cup whole garlic cloves, peeled
<br>- 1 cup olive oil, divided
<br>- 1 bunch flat-leaf parsley
<br>- 1 orange, zested
<br>- 1 lime, zested
<br>- 1 pound yucca, peeled
<br>- 2 Spanish onions, thinly sliced
<br>- 16 fluid ounces sour orange juice
<br>- 1 cup rich chicken stock
<br>- 3 tablespoons olive oil
<br><p></p>Directions
<br>step 1: Cut the chicken in half and debone. Place the garlic in 1/4 cup of the oil and saute until tender. When the garlic is cool, puree half of it with the parsley, orange zest, lime zest, and remaining 3/4 cup of oil. Rub the garlic mixture onto the chicken and marinate for 1 day in the refrigerator.
<br>step 2: Cook the yucca in salted water until tender and drain. Slowly cook the onions with a little water until soft. Reserve.
<br>step 3: Simmer the sour orange juice over the low heat until syrupy. Add the chicken stock and cook until lightly thickened. Reserve.
<br>step 4: Bake the chicken at 350 degrees F for 45 minutes, until cooked through and the juices run clear when pierced with a fork. Saute the yucca in the remaining 3 tbsp olive oil until crispy. Add the onions and the reserved garlic confit.
<br>step 5: Drain the yucca mixture well and place on a plate with the chicken. Cover with the orange mixture.
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Ingredients
- 1 (3 pound) chicken
- 1/2 cup whole garlic cloves, peeled
- 1 cup olive oil, divided
- 1 bunch flat-leaf parsley
- 1 orange, zested
- 1 lime, zested
- 1 pound yucca, peeled
- 2 Spanish onions, thinly sliced
- 16 fluid ounces sour orange juice
- 1 cup rich chicken stock
- 3 tablespoons olive oil

Directions
step 1: Cut the chicken in half and debone. Place the garlic in 1/4 cup of the oil and saute until tender. When the garlic is cool, puree half of it with the parsley, orange zest, lime zest, and remaining 3/4 cup of oil. Rub the garlic mixture onto the chicken and marinate for 1 day in the refrigerator.
step 2: Cook the yucca in salted water until tender and drain. Slowly cook the onions with a little water until soft. Reserve.
step 3: Simmer the sour orange juice over the low heat until syrupy. Add the chicken stock and cook until lightly thickened. Reserve.
step 4: Bake the chicken at 350 degrees F for 45 minutes, until cooked through and the juices run clear when pierced with a fork. Saute the yucca in the remaining 3 tbsp olive oil until crispy. Add the onions and the reserved garlic confit.
step 5: Drain the yucca mixture well and place on a plate with the chicken. Cover with the orange mixture.

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