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Sephardic Roast Chicken With Orange, Lemon

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Ingredients

Adjust Servings:
1 (5 lb) roasting chickens
1 orange
2 lemons
2 tablespoons fresh ginger, grated, divided
salt, to taste
pepper, to taste
5 tablespoons margarine, unsalted, melted, can use olive oil
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
1 orange, for garnish, sectioned

Nutritional information

683.1
Calories
435 g
Calories From Fat
48.4 g
Total Fat
13.1 g
Saturated Fat
178.2 mg
Cholesterol
278.2 mg
Sodium
18.9 g
Carbs
1.7 g
Dietary Fiber
15.2 g
Sugars
42.8 g
Protein
362g
Serving Size

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Sephardic Roast Chicken With Orange, Lemon

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    Cuisine:

    Fantastic! Thanks so much for sharing :)

    • 200 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Sephardic Roast Chicken With Orange, Lemon, and Ginger, Ginger adds a distinctive flavor to this roast chicken The history of ginger in Jewish cooking began when it arrived in Italy with Sephardic Jewish emigrants from North Africa around 200 B C From a Shop Rite calendar for Passover I would season chicken with garlic powder as well as salt and pepper but the recipe doesn’t call for garlic , Fantastic! Thanks so much for sharing :), Ginger adds a distinctive flavor to this roast chicken The history of ginger in Jewish cooking began when it arrived in Italy with Sephardic Jewish emigrants from North Africa around 200 B C From a Shop Rite calendar for Passover I would season chicken with garlic powder as well as salt and pepper but the recipe doesn’t call for garlic


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F.

    2
    Done

    Rinse Chicken and Pat Dry With Paper Towels.

    3
    Done

    Grate Zest from 1 Orange and from Only 1 of the Lemons and Reserve It.

    4
    Done

    Cut the Zested Lemon Into Quarters and Rub the Outside of the Chicken With the Lemon Quarters and Discard Them.

    5
    Done

    Cut the Zested Orange Into Quarters and Also Cut the Other Lemon Into Quarters and Reserve Them.

    6
    Done

    in a Small Bowl, Stir Together Lemon and Orange Zests and 1 Tablespoons of the Grated Ginger and Rub This Mixture Evenly Inside Cavity of the Chicken.

    7
    Done

    Put the Orange and Remaining Lemon Quarters Inside Body and Neck of the Chicken and Season Chicken All Over With Salt and Pepper.

    8
    Done

    Place the Chicken on a Rack Set in a Shallow Roasting Pan.

    9
    Done

    in a Small Bowl Stir Together Margarine or Oil, Citrus Juices, Honey, and Remaining 2 Tablespoons of Grated Ginger.

    10
    Done

    Place Chicken on the Middle Rack of the Oven and Roast For 2 to 2 1/2 Hours, or Until a Meat Thermometer Inserted in the Fleshy Part of Thigh Registers 170 Degrees F. and Juices Run Clear.

    11
    Done

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

    12
    Done

    *if Chicken Is Browning Too Quickly, Tent With Foil.

    13
    Done

    Transfer to a Platter and Let Rest For 10-15 Minutes Before Carving Chicken.

    14
    Done

    Garnish With Orange Sections.

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    Greta Ramirez

    Taco enthusiast serving up authentic and mouthwatering Mexican street food.

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