Zutaten für Sephardic Roast Chicken With Orange Lemon And Ginger
- Roasting Chickens
- 2 oranges
- Lemons
- Fresh Ginger
- Salt to taste
- Freshly ground black pepper to taste
- Margarine
- Fresh Lemon Juice
- Fresh Orange Juice
- 2 tablespoons honey
Cleverer kochen mit Sous, Ihrem Küchenbegleiter
Fehlt Ihnen eine Zutat für dieses Sephardic Roast Chicken With Orange Lemon And Ginger? Brauchen Sie eine perfekte Weinbegleitung oder eine Idee für eine gesunde Beilage? Raten Sie nicht – fragen Sie Sous! Ihr KI-gestützter Sous-Chef hilft Ihnen in Sekundenschnelle, Zutaten auszutauschen, Portionsgrößen anzupassen und Geschmackstipps zu entdecken.
Zubereitung von Sephardic Roast Chicken With Orange Lemon And Ginger
- Preheat oven to 350°F (175°C).
- Rinse a whole chicken (approx. 3-4 lbs) and pat it completely dry with paper towels.
- Grate the zest from 1 orange and 1 lemon. Reserve the zest.
- Cut the zested lemon into quarters. Rub the outside of the chicken with the lemon quarters, then discard the quarters.
- Cut the zested orange into quarters. Cut the second lemon into quarters. Reserve the orange and lemon quarters.
- In a small bowl, combine the reserved orange and lemon zest, 1 tablespoon of grated fresh ginger (about 1 inch), and 1 teaspoon salt and 1/2 teaspoon of freshly ground black pepper. Rub this mixture evenly inside the chicken cavity.
- Place the orange and remaining lemon quarters inside the chicken cavity and under the skin of the breast. Season the chicken all over with salt and pepper to taste.
- Place the chicken on a rack set inside a shallow roasting pan.
- In a small bowl, whisk together 1/4 cup olive oil or melted margarine, 1/4 cup fresh orange juice, 1/4 cup fresh lemon juice, and 2 tablespoons honey and remaining 2 tablespoons grated fresh ginger (about 2 inches).
- Place the chicken in the middle rack of the preheated oven. Roast for 2 to 2 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 170°F (77°C) and juices run clear.
- Baste the chicken with the citrus juice mixture at least 4 times during roasting.
- If the chicken is browning too quickly, loosely tent it with aluminum foil.
- Transfer the chicken to a platter and let it rest for 10-15 minutes before carving.
- Garnish with fresh orange segments and serve.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
11 g
Zucker
60g
Fett
65g
Kohlenhydrate
6g
