Orange Ginger Roasted Chicken
This recipe is a great way to liven up your chicken! A delicious new take that the whole family can enjoy.
Created by Rebecca Katz
(Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA)
Ingredients
-
4.5-5
lbs
Organic Chicken
-
1
tsp
Paprika
-
1/4
tsp
Ground Coriander
-
1/4
tsp
Ground Cinnamon
-
1
tsp
Sea Salt
-
1
Orange Zested; Juiced; Rind reserved
-
1
tsp
Fresh Ginger Grated; Also add 1 finger length piece of unpeeled ginger; Halved lengthwise
-
3
Garlic Cloves
-
2
Cinnamon Sticks
Instructions
-
Preheat the oven to 400 degrees Fahrenheit.
-
Pat the chicken dry with paper towels.
-
Stir the paprika, coriander, and cinnamon together. Divide the mixture in half and stir 1⁄2 teaspoon of the salt into half.
-
Rub the salted spice mixture all over the outside of the chicken. Sprinkle the remaining 1⁄2 teaspoon salt inside the chicken.
-
With your palm facing downward, use your first three fingers to gently lift the skin on both sides of the breast to loosen it from the meat.
-
Rub the remaining spice mixture, the orange zest, and grated ginger under the skin of each breast, massaging them lightly into the meat.
-
Place the garlic, cinnamon sticks, ginger pieces, and orange rind inside the cavity along with half of the orange juice.
-
Place the chicken on a roasting rack in a glass or ceramic baking dish, breast side up.
-
Roast until a meat thermometer reads 160 degrees Fahrenheit when inserted in the thigh and the juice from the meat runs clear – about 1 hour.
-
Let the chicken rest for at least 10 minutes before carving.
-
Just before serving, pour the remaining orange juice over the chicken.
Nutrition Info
-
Calories:
-
335
-
Total Fat:
-
13.5g
-
Saturated Fat:
-
3.5g
-
Sodium:
-
645mg
-
Potassium:
-
470mg
-
Total Carbohydrate:
-
7g
-
Protein:
-
44g
-
Preheat the oven to 400 degrees Fahrenheit.
-
Pat the chicken dry with paper towels.
-
Stir the paprika, coriander, and cinnamon together. Divide the mixture in half and stir 1⁄2 teaspoon of the salt into half.
-
Rub the salted spice mixture all over the outside of the chicken. Sprinkle the remaining 1⁄2 teaspoon salt inside the chicken.
-
With your palm facing downward, use your first three fingers to gently lift the skin on both sides of the breast to loosen it from the meat.
-
Rub the remaining spice mixture, the orange zest, and grated ginger under the skin of each breast, massaging them lightly into the meat.
-
Place the garlic, cinnamon sticks, ginger pieces, and orange rind inside the cavity along with half of the orange juice.
-
Place the chicken on a roasting rack in a glass or ceramic baking dish, breast side up.
-
Roast until a meat thermometer reads 160 degrees Fahrenheit when inserted in the thigh and the juice from the meat runs clear – about 1 hour.
-
Let the chicken rest for at least 10 minutes before carving.
-
Just before serving, pour the remaining orange juice over the chicken.
Nutrition Info
- Calories:
- 335
- Total Fat:
- 13.5g
- Saturated Fat:
- 3.5g
- Sodium:
- 645mg
- Potassium:
- 470mg
- Total Carbohydrate:
- 7g
- Protein:
- 44g