-1 whole chicken
-about 1/2 head garlic
-1 orange
-1 Meyer lemon
-1/3 cup lemon juice
-1/3 cup orange juice
-1/8 cup lime juice
-1/2 to 3/4 cup chicken stock
-2 Tbsp olive oil
-1 bunch of fresh marjoram
Place the chicken in a roasting pan and salt and pepper the cavity; squeeze the orange and lemon over the chicken and stuff the smooshed pieces into the cavity, alternating citrus pieces with whole sprigs of marjoram (using maybe 1/3 of the bunch) and garlic cloves. Salt and pepper the skin over the juice, tie the legs together with kitchen twine, and roast at 425º for about 45 minutes, occasionally pouring the stock into the pan to keep the drippings from burning, and basting the chicken once or twice with the accumulated juices.
Meanwhile, mix together the orange, lime, and lemon juices, olive oil, the rest of the garlic chopped very finely, and another 1/3 of the marjoram bunch (2-3 Tbsp), chopped. Season with tons of fresh-ground pepper.
After the 45 mins cooking time, start basting the chicken with the marjoram-citrus sauce every 10 minutes or so. Roast until the internal temp is about 170º, about 1/2 hour longer.
When the chicken is done and crispy and brown and pretty, remove from the pan and let it rest before carving. Scrape the drippings and accumulated pan juices into a saucepan, and add the remaining citrus-juice mixture. Bring to a slow boil and reduce over medium heat for 10-20 minutes, down to a bit more than half.
Strain the sauce into a small serving bowl and discard the solids. After skimming the fat off the top, stir in the remaining 1/3 bunch fresh marjoram, chopped coarsely, and adjust for salt and pepper. Pour some of the glaze over the chicken and pass the rest around table.
