Roast Chicken With Orange Lemon And Ginger Recipes

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ORANGE HERB ROASTED CHICKEN



Orange Herb Roasted Chicken image

This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!

Provided by Nellie Fiorenzi

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h

Yield 6

Number Of Ingredients 10

1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
½ cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
½ cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
  • Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
  • Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg

LEMON-GINGER CHICKEN WITH ROASTED ROOT VEGETABLES



Lemon-Ginger Chicken with Roasted Root Vegetables image

Categories     Chicken     Ginger     Roast     Lemon     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
2 teaspoons grated lemon peel
2 teaspoons paprika
2 teaspoons salt
1 teaspoon ground black pepper
2 4 1/2-pound whole roasting chickens
Roasted Root Vegetables
2 tablespoons chopped fresh parsley

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.

ROAST CHICKEN WITH ORANGE, LEMON & GINGER



Roast Chicken With Orange, Lemon & Ginger image

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.

Provided by Chef Kate

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lemon
1 (5 lb) roasting chickens
1 lemon, zest of, grated (then cut lemon into quarters)
1 orange, zest of, grated (then cut orange into quarters)
3 tablespoons peeled and grated fresh gingerroot
salt & freshly ground black pepper
5 tablespoons olive oil
4 tablespoons fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
orange section (to garnish)

Steps:

  • Preheat an oven to 400°F
  • 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 and 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 olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger and mix well.
  • Place the chicken in the oven on its side and roast about ten minutes; turn on its other side and roast ten minutes more.
  • 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.
  • Baste with the citrus juice mixture at least 4 times during cooking.
  • Transfer to a serving platter and let rest for 10 to 15 minutes.
  • Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

SEPHARDIC ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER



Sephardic Roast Chicken With Orange, Lemon, and Ginger image

"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

1 (5 lb) roasting chickens
1 orange
2 lemons
2 tablespoons fresh ginger, grated, divided
salt, to taste
pepper, to taste
5 tablespoons margarine, unsalted, melted, can use olive oil
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
1 orange, for garnish, sectioned

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.

ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER



Roast Chicken with Orange, Lemon, and Ginger image

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

1 lemon
1 roasting chicken, about 5 pounds
Grated zest of 1 lemon, then lemon cut into quarters
Grated zest of 1 orange, then orange cut into quarters
3 tablespoons peeled and grated fresh ginger root
Salt and freshly ground black pepper
5 tablespoons margarine, melted, or olive oil
4 tablespoons fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
Orange sections for garnish

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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Top Asked Questions

How to make lemon and ginger roasted chicken?
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.
How long to Cook Ginger and olive oil chicken?
Mix the olive oil, ground ginger and paprika together with salt and pepper, and brush over the chicken skin. Put the lemon in the cavity of the chicken and place the bird in a roasting tin. Roast in the oven for 45 minutes per kilogram (2.2 pounds), plus 20 minutes (about 1.5 hours in total) until the chicken is cooked through.
How to cook lemon and orange chicken in oven?
Preheat the oven to 425°. Season the chickens all over with salt and pepper. Stuff each chicken with a lemon and orange half, 2 garlic cloves and 2 sprigs each of rosemary and thyme. Tie the legs together with kitchen string.
What's the best way to roast an orange herb chicken?
Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.

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