Roast Chicken With Orange, Lemon & Ginger |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. Preheat an oven to 400°F
2. Cut the lemon into quarters.
3. Rub the outside of the chicken with one of the lemon quarters then discard.
4. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger.
5. Rub this mixture evenly in the cavity and put the lemon and orange quarters inside the bird.
6. Place the chicken on a rack in a roasting pan.
7. Sprinkle it with salt and pepper.
8. 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. 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. Turn oven down to 350°F 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. Baste with the citrus juice mixture at least 4 times during cooking.
12. Transfer to a serving platter and let rest for 10 to 15 minutes.
13. Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.
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