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)
- 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
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.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate: