CITRUS-GARLIC ROASTED CHICKEN
Provided by Claire Robinson
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
- Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
- Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.
CITRUS-AND-GINGER-ROASTED CHICKEN RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°. Finely grate the zest of 1 lemon and 1 orange. Quarter the zested lemon and orange. Set the chicken on a rack in a roasting pan. In a small bowl, combine the citrus zests with 1 tablespoon of the ginger. Generously season the cavity of the chicken with salt and pepper and all of the zest mixture. Stuff as many lemon and orange quarters inside the chicken as will fit. Juice the remaining 2 lemons and 1 orange. In a small bowl, mix the citrus juice with the remaining 2 tablespoons of ginger, the olive oil and the honey. Brush the chicken with the juice mixture and roast, basting with the juice every 20 minutes, for 1 1/4 hours, or until an instant-read thermometer inserted in the thickest part of a thigh registers 165°. If the skin browns too quickly, cover the chicken with foil. Transfer the chicken to a cutting board and let rest for 15 minutes. Pour the pan juices into a glass measuring cup and skim off the fat. Remove the chicken skin and discard, carve the meat and transfer to plates. Serve with the pan juices.
CITRUS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
- In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
GINGERED CHICKEN DINNER
"Since I love citrus, chicken and ginger, I decided to put them all together. I created an easy, delicious meal, and clean-up is a cinch! I hope you enjoy it." -Judy L Komarinski, Greensburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. In a small skillet over medium heat, brown chicken in butter for 2-3 minutes on each side. In a greased 8-in. square baking dish, combine rice with reserved marinade; top with chicken. , Cover and bake at 350° for 15 minutes. Top with broccoli; cover and bake 10-15 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 499 calories, Fat 10g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 1739mg sodium, Carbohydrate 55g carbohydrate (11g sugars, Fiber 2g fiber), Protein 42g protein.
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.
Provided by Oolala
Categories Whole Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
ROASTED CHICKEN WITH GINGER, CHILE, AND LIME
Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the roasted chicken a more intense flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 10
Steps:
- Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Preheat oven to 425 degrees. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down. Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath. Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top.
- Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175 degrees, 50 to 60 minutes. Transfer chicken to a cutting board and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees).
- On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.
Nutrition Facts : Calories 557 g, Fat 34 g, Fiber 1 g, Protein 50 g
CITRUS-GINGER CHICKEN
Make and share this Citrus-Ginger Chicken recipe from Food.com.
Provided by TXOLDHAM
Categories Chicken Breast
Time 2h8m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients for marinade. Remove all visible fat from chicken. Place in shallow bowl and pour marinade over. Cover and marinate for at least 2 hours. (Can also marinate in a ziplock bag).
- Remove chicken from marinade and reserve marinade. Saute chicken breasts in a nonstick skillet coated with nonstick cooking spray (olive oil one is great). Turn and saute until done. Remove from skillet and keep warm.
- Add reserved marinade to skillet and bring to a boil for 5 minutes. Spoon sauce over chicken and serve.
Nutrition Facts : Calories 187.9, Fat 2.2, SaturatedFat 0.4, Cholesterol 65.8, Sodium 461.7, Carbohydrate 15, Fiber 1.9, Sugar 10.3, Protein 27.7
CITRUS-GINGER CHICKEN
Citrus and ginger add a flavor to this skillet made chicken recipe - ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Mix orange juice, lime juice, honey, gingerroot and 1 teaspoon thyme in medium bowl.
- Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle salt and pepper blend over chicken. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in orange juice mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet.
- Heat sauce in skillet to boiling. Add butter. Cook, stirring constantly, until butter is melted and sauce is slightly thickened. Serve sauce over chicken and orange slices. Sprinkle with additional thyme.
Nutrition Facts : Calories 235, Carbohydrate 17 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg
LEMON-GINGER CHICKEN WITH ROASTED ROOT VEGETABLES
Steps:
- Preheat oven to 425°F. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mixture in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under. Place chickens on rack set in large roasting pan. Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 15 minutes.
- Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and discard. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.
CITRUS GLAZED CHICKEN
I don't make very many main dishes with fruit in them, but my two children and I love this recipe. The chicken's very tender and the sauce is absolutely wonderful.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine the first four ingredients. Pound the chicken to 1/4-in. thickness; dip into citrus mixture. In a large skillet over medium heat, brown the chicken in oil for about 2 minutes per side. Remove chicken. In the same skillet, cook garlic, onions and ginger in butter for 1 minute. Add flour and salt; cook and stir for 1 minute. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Return chicken to pan; sprinkle with parsley. Simmer for 8-10 minutes or until chicken juices run clear, turning occasionally.
Nutrition Facts :
ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER
Provided by Joyce Goldstein
Categories Chicken Ginger Rice Appetizer Roast Sauté Passover Rosh Hashanah/Yom Kippur Lemon Orange Fall Kosher Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat an oven to 350ºF.
- 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. 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 margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
- Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
- Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
- Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.
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CITRUS-GINGER ROASTED CHICKEN - READY SET EAT
From readyseteat.com
Cuisine AsianTotal Time 1 hr 30 minsCategory Main DishCalories 545 per serving
- Preheat oven to 450°F. Spray medium metal roasting pan and rack with cooking spray; set aside.
- Place chicken, breast side up, on roasting rack in pan. Brush with oil; sprinkle with salt and pepper. Prop body cavity open with small metal fork to allow hot air to circulate inside of chicken while roasting. Pour broth into bottom of pan to catch drippings.
- Bake 50 minutes, basting halfway through with broth and drippings, or until chicken browns and thigh meat reaches an internal temperature of 180°F. Meanwhile, whisk together stir fry sauce and soy sauce in small bowl; set aside.
- Remove chicken from oven; brush with sauce mixture. Let chicken stand 20 minutes before serving.
CITRUS-AND-GINGER-ROASTED CHICKEN RECIPE - ANN WITHEY
From foodandwine.com
4/5 Total Time 1 hr 50 minsServings 4
- Preheat the oven to 400°. Finely grate the zest of 1 lemon and 1 orange. Quarter the zested lemon and orange. Set the chicken on a rack in a roasting pan. In a small bowl, combine the citrus zests with 1 tablespoon of the ginger. Generously season the cavity of the chicken with salt and pepper and all of the zest mixture. Stuff as many lemon and orange quarters inside the chicken as will fit.
- Juice the remaining 2 lemons and 1 orange. In a small bowl, mix the citrus juice with the remaining 2 tablespoons of ginger, the olive oil and the honey. Brush the chicken with the juice mixture and roast, basting with the juice every 20 minutes, for 1 1/4 hours, or until an instant-read thermometer inserted in the thickest part of a thigh registers 165°. If the skin browns too quickly, cover the chicken with foil.
- Transfer the chicken to a cutting board and let rest for 15 minutes. Pour the pan juices into a glass measuring cup and skim off the fat. Remove the chicken skin and discard, carve the meat and transfer to plates. Serve with the pan juices.
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