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.”
1hr 20mins

Ingredients Nutrition


  1. Preheat an oven to 400°F
  2. Cut the lemon into quarters.
  3. Rub the outside of the chicken with one of the lemon quarters then discard.
  4. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger.
  5. Rub this mixture evenly in the cavity and put the lemon and orange quarters inside the bird.
  6. Place the chicken on a rack in a roasting pan.
  7. Sprinkle it with salt and pepper.
  8. 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.
  9. Place the chicken in the oven on its side and roast about ten minutes; turn on its other side and roast ten minutes more.
  10. 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.
  11. Baste with the citrus juice mixture at least 4 times during cooking.
  12. Transfer to a serving platter and let rest for 10 to 15 minutes.
  13. Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

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