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ROAST CHICKEN WITH ORANGE, LEMON AND GINGER Recipe | |
Chicken | |
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Ingredients:
1 lemon 1 (5 lb) roasting chicken 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 ginger root salt & freshly ground black pepper 5 tablespoons olive oil 4 tablespoons fresh lemon juice 1/2 cup fresh orange juice 3 tablespoons honey orange sections (to garnish)
Directions:
Preheat an oven to 400°F. Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity and put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. 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. Place the chicken in the oven on its side and roast about ten minutes; turn on its other side and roast ten minutes more. Turn oven down to 350°F and turn chicken so it is roasting breast side up and roast till done--about another 40 minutes until the juices run clear when the thigh is pierced with a knife, about 1 hour. Baste with the citrus juice mixture at least 4 times during cooking. Transfer to a serving platter and let rest for 10 to 15 minutes. Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice. 4 servings From "Cucina Ebraica" by Joyce Goldstein. posted at Recipezaar | |