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Roast Chicken With Orange, Lemon & Ginger

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Ingredients

Adjust Servings:
1 lemon
1 (5 lb) roasting chickens
1 lemon, zest of, grated (then cut lemon into quarters)
1 orange, zest of, grated (then cut orange into quarters)
3 tablespoons peeled and grated fresh gingerroot
salt & freshly ground black pepper
5 tablespoons olive oil
4 tablespoons fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
orange section (to garnish)

Nutritional information

1013.1
Calories
675 g
Calories From Fat
75.1 g
Total Fat
18.9 g
Saturated Fat
267.4 mg
Cholesterol
251.3 mg
Sodium
19.4 g
Carbs
0.6 g
Dietary Fiber
16.4 g
Sugars
63.3 g
Protein
463g
Serving Size

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Roast Chicken With Orange, Lemon & Ginger

Features:
    Cuisine:

    I love this book and the recipe. I made this 2 years ago (I think) for a family holiday dinner and everyone enjoyed it, even dad who hates poultry. Thanks for poting.

    • 100 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Roast Chicken With Orange, Lemon & Ginger, Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it’s likely that this is a Sicilian or Livornese recipe From Cucina Ebraica by Joyce Goldstein , I love this book and the recipe I made this 2 years ago (I think) for a family holiday dinner and everyone enjoyed it, even dad who hates poultry Thanks for poting , Wow Kate, this is a great recipe I cooked this in a roasting dish with potatoes & kumara (New Zealand sweet potato) Orange complements kumara well, so boy it tasted good Once I had removed the chicken from the pan I made gravy by adding some chicken stock & about 1/4 c of NZ chardonnay (which just happened to be citrusy – perfect) Added some flour/butter paste & cooked this off to make a wonderful fruity gravy This is a fantastic recipe, I did miss having stuffing but it was only a small loss As the gravy & chicken is quite rich a little goes a long way Thanks for a wonderful recipe!


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    Steps

    1
    Done

    Preheat an Oven to 400f

    2
    Done

    Cut the Lemon Into Quarters.

    3
    Done

    Rub the Outside of the Chicken With One of the Lemon Quarters Then Discard.

    4
    Done

    in a Small Bowl, Stir Together the Lemon and Orange Zests and 1 Tablespoon of the Grated Ginger.

    5
    Done

    Rub This Mixture Evenly in the Cavity and Put the Lemon and Orange Quarters Inside the Bird.

    6
    Done

    Place the Chicken on a Rack in a Roasting Pan.

    7
    Done

    Sprinkle It With Salt and Pepper.

    8
    Done

    in the Now-Empty Small Bowl, Combine the Melted Olive Oil, Lemon and Orange Juices, Honey, and the Remaining 2 Tablespoons Ginger and Mix Well.

    9
    Done

    Place the Chicken in the Oven on Its Side and Roast About Ten Minutes; Turn on Its Other Side and Roast Ten Minutes More.

    10
    Done

    Turn Oven Down to 350f and Turn Chicken So It Is Roasting Breast Side Up and Roast Till Done--About Another 40 Minutesuntil the Juices Run Clear When the Thigh Is Pierced With a Knife, About 1 Hour.

    11
    Done

    Baste With the Citrus Juice Mixture at Least 4 Times During Cooking.

    12
    Done

    Transfer to a Serving Platter and Let Rest For 10 to 15 Minutes.

    13
    Done

    Variation: Use 4 Tablespoons Pomegranate Juice in Place of the Lemon Juice.

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