ROAST CHICKEN WITH ORANGE, LEMON & GINGER

Roast Chicken With Orange, Lemon & Ginger image

Provided by Chef Kate

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

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)

Steps:

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.