Orange Roasted Chicken with Lemon and Ginger

Summary

Yield4
Prep Time1 1⁄2 hours
Family RecipesDinner

Description

Zesty Roasted Chicken.

Originally featured in the December 18, 2007 issue of Community Keys, West Seminole Edition.

Ingredients

  • 5 lb 1 roasting chicken, about 5 pounds
  • 1 lemon, zested then lemon cut into quarters
  • 1 orange, zested then orange cut into quarters
  • 3 T fresh ginger root, peeled and grated
  • 5 T melted margarine or olive oil
  • 4 T fresh lemon juice
  • 1⁄2 c fresh orange juice
  • 3 T wildflower honey
  • salt/pepper to taste
  • orange sections for garnish preparation

Instructions

Preheat oven to 350 degrees F.

Cut the lemon into quarters.

Rub the outside of the chicken with one of the lemon quarters, and 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 (discard after cooking).

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.