You may also like
Categories:
lemon roasting chickens lemon orange gingerroot salt olive oil lemon juice orange juice honey orange section
Viewed: 36 - Published at: 7 years agoIngredients
- 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)
Method
- 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 minutesuntil 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.
