Orange Ginger Roasted Chicken
Serves 6 | Prep Time 20 minutes | Cook Time 60 minutes
Roasted chicken is a staple for many people, though they often bemoan the all-too-frequent bland, dry results. Not here. This is a moist, zippy take. I’ve replaced the run-of-the-mill rosemary-thyme rub with ginger, orange zest, and cinnamon, which are also appetite stimulants. Rubbing the spices under the skin, filling the cavity with more aromatics and orange juice, and then roasting the whole shebang makes for one succulent bird! Drizzle with Moroccan Pesto or add a dollop of Apricot Pear Chutney.
Instructions
Use disposable kitchen gloves to handle the bird more easily and keep things sanitary.
Preheat the oven to 400°F.
Pat the chicken dry with paper towels. Stir the paprika, coriander, and cinnamon together, then divide the mixture in half and stir 1 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 the 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°F 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.
COOK’S NOTE: Leftovers, anyone? Using leftover roasted chicken will save time and add flavor to any recipe calling for roasted or shredded chicken, such as Curried Chicken Salad, Cozy Comfy Chicken and Rice, Lemony Greek Chicken Soup, and Thai It Up Chicken Soup.
STORAGE: Store in a covered container in the refrigerator for 3 to 5 days.
PER SERVING: Calories: 215; Total Fat: 5.1 g (1.3 g saturated, 1.5 g monounsaturated); Carbohydrates: 4 g; Protein: 35 g; Fiber: 1 g; Sodium: 715 mg
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
1 4 1⁄2-to 5-pound organic chicken
1 teaspoon paprika
1⁄4 teaspoon ground coriander
1⁄4 teaspoon ground cinnamon
1 1⁄2 teaspoons sea salt
Juice and zest of 1 orange, rind reserved
1 teaspoon grated fresh ginger, plus 1 finger-length piece of unpeeled fresh ginger, halved lengthwise
3 cloves garlic
2 cinnamon sticks