Roast Chicken With Orange Lemon Ginger Recipes

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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.

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.

ROASTED ORANGE CHICKEN



Roasted Orange Chicken image

Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.

Provided by Genevieve Ko

Categories     poultry, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

5 small tangerines or clementines
1/2 packed cup dark brown sugar
1/4 cup soy sauce
1 1/2 teaspoons rice vinegar or distilled white vinegar
1 teaspoon ground cayenne or other hot red ground chile
1 (4-pound) whole chicken
Salt and black pepper
8 slices peeled fresh ginger

Steps:

  • Heat oven to 400 degrees.
  • Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
  • Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
  • Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
  • Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
  • Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
  • Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.

ORANGE GINGER CHICKEN



Orange Ginger Chicken image

This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. -Toni Schilz, Army Post Office

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1/3 cup all-purpose flour
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup orange juice
1/2 cup orange marmalade
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1/2 to 1 teaspoon ground ginger
Optional garnishes: thinly sliced green onion and sesame seeds

Steps:

  • Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.

Nutrition Facts : Calories 326 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 378mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 22g protein.

ROAST CHICKEN WITH LEMON AND ORANGE



Roast Chicken With Lemon and Orange image

Provided by Barbara Kafka

Categories     dinner, roasts, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1 5-pound chicken
1 lemon, halved
5 cloves garlic, smashed and peeled
1/2 orange
1 medium onion (6 ounces) peeled
4 tablespoons unsalted butter
Kosher salt to taste
Freshly ground black pepper to taste
Braised potatoes and carrots (see recipe)
1/2 cup water or chicken stock

Steps:

  • Preheat a conventional oven to 500 degrees.
  • Remove the fat from the crop and cavity of the chicken. Stuff the cavity with the lemon, garlic, orange, onion, butter, salt and pepper. Rub the skin with additional salt and pepper.
  • Place the chicken in a roasting pan, breast side up, and roast for 45 minutes to 1 hour, or until the juices run clean. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
  • After about 35 minutes, add the braised potatoes and carrots with their cooking liquid to the pan and toss with cooking juices. Return the pan to the oven and cook for about 10 minutes longer, tossing the vegetables in the pan occasionally.
  • When the chicken is done, tilt the bird over the roasting pan to allow the cavity juices to fall into it. Remove the chicken and vegetables to a warmed platter.
  • Put the roasting pan on top of the stove. Add the water or chicken stock and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Serve the pan juices over the chicken or, for a crisper skin, in a sauceboat.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 40 grams, Carbohydrate 10 grams, Fat 70 grams, Fiber 2 grams, Protein 74 grams, SaturatedFat 24 grams, Sodium 1606 milligrams, Sugar 4 grams, TransFat 1 gram

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.

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Top Asked Questions

How do you cook with lemon and orange zest?
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.
Is there such a thing as roasted orange chicken?
Every once in a while it’s nice to have a whole roasted chicken done in the oven, with some flavors that go beyond my staple lemon and rosemary. This roasted orange chicken recipe will help you break out of a chicken boredom we can get into after one too many days of having the same old chicken on the menu. Pin to Pinterest!
How do you cook Honey Lemon ginger and garlic?
A light and delicious meal that is full of amazing honey lemon ginger flavor that the family will love! In a medium saucepan, add olive oil, minced garlic, and ginger. Sauté over medium heat for 2-3 minutes and add honey, lemon juice, lemon zest, apple cider vinegar, soy sauce, and cornstarch.
How long do you cook a chicken in a roasting pan?
Set the chickens in a large roasting pan and tuck the remaining garlic cloves and rosemary and thyme sprigs between the legs. Roast the chickens for about 1 1/4 hours, or until an instant-read thermometer inserted in the thickest part of a thigh registers 165°.

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