Ingredients
-
1
-
1
-
1
-
1
-
3
-
-
5
-
4
-
1/2
-
3
-
-
-
-
-
Directions
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. |
