Golden Chicken I

Preheat oven to 400°F.

In a skillet, heat oil, and add garlic and chives, and cook for 2-3 minutes.

Add the fruit juices, increase the heat to hot, bring it to a boil; cook for 1-2 minutes to reduce slightly, then add broth, heat through, and remove from heat.

Cut 2 thin slices of orange and lemon, and cut each in half.

Running your fingers between the skin and the meat of the chicken, rub some salt there; then tuck one orange and one lemon slice between the skin and the meat on each piece.

Place the chicken in an oven-proof baking pan and pour the heated fruit juices over the chicken, then bake at 400°F for 20-25 minutes or until done.

Remove chicken from pan; skim fat from pan; take pan juices and add slurry (1 tbsp cornstarch mixed with 3 tbsp water) and heat until thickened and bubbly.

Pour sauce over chicken and garnish with chopped parsley.