Roast Chicken With Orange, Lemon & Ginger

"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."
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
1hr 20mins




  • 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.

Questions & Replies

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  1. Ilysse
    I love this book and the recipe. I made this 2 years ago (I think) for a family holiday dinner and everyone enjoyed it, even dad who hates poultry. Thanks for poting.
  2. LilKiwiChicken
    Wow Kate, this is a great recipe. I cooked this in a roasting dish with potatoes & kumara (New Zealand sweet potato). Orange complements kumara well, so boy it tasted good. Once I had removed the chicken from the pan I made gravy by adding some chicken stock & about 1/4 c of NZ chardonnay (which just happened to be citrusy - perfect). Added some flour/butter paste & cooked this off to make a wonderful fruity gravy. This is a fantastic recipe, I did miss having stuffing but it was only a small loss. As the gravy & chicken is quite rich a little goes a long way. Thanks for a wonderful recipe!
  3. PaulaG
    This is an excellent recipe and not one of those you can throw together and forget. I faithfully basted mine every 15 minutes and was wonderfully pleased with the results. The skin was beautiful and looked very much like the photo. The citrus helps this dish to be moist and flavorful. I used the option of pomegranate juice in place of the lemon. The chicken I used may have been larger than 5 pounds due to the fact that I cooked the chicken an additional 30 minutes. The chicken was served with Butter Roasted Carrots Recipe #137144 and Episcopal Green Beans recipe #105319 for a delicious meal.
  4. ncmysteryshopper
    This recipe is a keeper! The flavors of this chicken are delightful! The citrus and ginger permeates the chicken and delicately flavors every bite. The chicken is moist and the meat is tender. I actually cooked it in a rotisserie oven for an hour and 45 minutes. The skin was dark, crisp and full of flavor. This is a wonderful recipe - I highly recommended! Thanks Kate!
  5. Elmotoo
    Can I give this 7 stars? Please? Rave reviews from all. I put the zest under the skin then stuffed the squeezed fruit in the cavity. Oh soooo delicious & juicy. The skin browned up beautifully thanks to a bit of honey in the marinade. This is a 'company' dish!! THANK YOU, Kate!!


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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