Sephardic Roast Chicken With Orange, Lemon, and Ginger

""Ginger adds a distinctive flavor to this roast chicken. The history of ginger in Jewish cooking began when it arrived in Italy with Sephardic Jewish emigrants from North Africa around 200 B.C." From a Shop Rite calendar for Passover. I would season chicken with garlic powder as well as salt and pepper but the recipe doesn't call for garlic."
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  • Preheat oven to 350 degrees F.
  • Rinse chicken and pat dry with paper towels.
  • Grate zest from 1 orange and from only 1 of the lemons and reserve it.
  • Cut the zested lemon into quarters and rub the outside of the chicken with the lemon quarters and discard them.
  • Cut the zested orange into quarters and also cut the other lemon into quarters and reserve them.
  • In a small bowl, stir together lemon and orange zests and 1 tablespoons of the grated ginger and rub this mixture evenly inside cavity of the chicken.
  • Put the orange and remaining lemon quarters inside body and neck of the chicken and season chicken all over with salt and pepper.
  • Place the chicken on a rack set in a shallow roasting pan.
  • In a small bowl stir together margarine or oil, citrus juices, honey, and remaining 2 tablespoons of grated ginger.
  • Place chicken on the middle rack of the oven and roast for 2 to 2 1/2 hours, or until a meat thermometer inserted in the fleshy part of thigh registers 170 degrees F. and juices run clear.
  • Baste with the citrus juice mixture at least 4 times during roasting.
  • *If chicken is browning too quickly, tent with foil.
  • Transfer to a platter and let rest for 10-15 minutes before carving chicken.
  • Garnish with orange sections.

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  1. mari.salaorni
    Fantastic! Thanks so much for sharing :)


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