Roast Chicken With Orange Lemon And Ginger Best Recipes

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LEMON-GINGER CHICKEN WITH ROASTED ROOT VEGETABLES

2004-08-20



Lemon-Ginger Chicken with Roasted Root Vegetables image

Categories     Chicken     Ginger     Roast     Lemon     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients:

  • 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

2007-09-09



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

Ingredients:

  • 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

2022-01-29



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

Ingredients:

  • 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

1998-09-22



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

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

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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May 2, 2020 - 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.
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ROASTED CHICKEN WITH ORANGE, LEMON AND GINGER — RONNIE FEIN
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