Garlic and Citrus Chicken

I'd post a photo, but ... we ate it all before I could do so. Sorry.

From Jen's kitchen:

Whole fryer chicken
olive oil
salt & pepper
whole bunch of garlic
whole orange
whole lemon (lime or grapefruit work in a pinch)
orange juice
chicken broth

Preheat oven to 400*, put rack in middle. Remove innards from chicken and salt and pepper the inside of the bird. Cut up an orange and lemon and cut the whole garlic bunch in half across the top. Put the citrus fruit and garlic into the cavity of the bird. Rub the bird with a little olive oil and sprinkle it with salt and pepper. Put it in the oven. Roast the chicken for about 1 to 1.5 hours until thermometer inserted in thigh reaches 170*, and baste the bird every 20 minutes or so, alternating between broth and orange juice for the basting liquid.

If you have extra time to make the gravy (it's really good), about half-way through take some of the pan juices from the bird and put them in a pan. Add about 2T of butter (to about 1/2 to 1c of pan juices), and add about 1-2T of flour. For extra zing, add about 2t of OJ to the pan. Stir until mixed, adding extra chicken broth to thin. Salt and pepper to taste. Pour over your chicken.