Roast Chicken with Orange, Lemon, and Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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(Pollo Arrosto All'Arancia, Limone, e Zenzero) Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. Most Italians would use ground ginger, but since fresh ginger is so plentiful at our markets, why not use it? Ingredients:
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 |
Directions:
1. Preheat an oven to 350ºF.
2. 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.
3. 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.
4. Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
5. Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.
6. Cucina Ebraica: Flavors of the Italian Jewish KitchenChronicle Books
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