Roast Chicken with Orange, Lemon, and Ginger
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- salt and freshly ground black pepper
- 3 tablespoons honey
- 1/2 cup fresh orange juice
- 4 tablespoons fresh lemon juice
- 1 lemon
- 1 roasting chicken, about 5 pounds
- grated zest of 1 lemon, then lemon cut into quarters
- grated zest of 1 orange, then orange cut into quarters
- 3 tablespoons peeled and grated fresh ginger root
- 5 tablespoons margarine, melted, or olive oil
- orange sections for garnish
- Carbohydrate 26 g(9%)
- Cholesterol 356 mg(119%)
- Fat 81 g(125%)
- Fiber 2 g(9%)
- Protein 72 g(144%)
- Saturated Fat 21 g(103%)
- Sodium 1658 mg(69%)
- Calories 1128
Preparation Preheat an oven to 350ºF. 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. 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 margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well. Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour. Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections. Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice. Cucina Ebraica: Flavors of the Italian Jewish Kitchen Chronicle Books
