Ingrédients pour 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
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Comment préparer 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.
Informations nutritionnelles (Approximatif par portion)
Sodium
11 g
Sucre
60g
Matières grasses
65g
Glucides
6g
