Olive, garlic and lemon chicken • Serves 4
This roast chicken is cooked stuffed with a preparation of orange, lemon and fresh ginger preparation so
the meat stays juicy with a nice tangy flavor. Compared to a regular roast chicken, you only need additional
oranges, lemons and ginger and you’re up for an absolute success.
INGREDIENTS
• About 5 tbsp cooking fat, melted;
• 3 lemons or 4 limes;
• 2 oranges;
• 1 whole chicken, about 4 1/2 lbs;
• 3 tbsp grated fresh ginger;
• Sea salt and freshly ground black pepper
to taste.
PREPARATION
1 Preheat your oven to 425 F. Grate the zest of 1
orange and 1 lemon and then cut them in quarters.
2 Pat the chicken dry and place it in a roasting
pan.
3 Mix 1 tbsp of the grated ginger with the citrus
zest. Rub the citrus mixture in the chicken cavity
with some added salt and pepper. Add the quartered lemon and orange inside the cavity.
4 Juice the remaining lemons and orange with
the remaining 2 tbsp ginger and also add the
melted cooking fat. Brush the chicken with the
mixture.
5 Place in the oven to cook for 15 minutes.
6 After 15 minutes, baste the chicken and reduce
the heat to 375 F.
7 After another 25 minutes, baste again, turn the
chicken on its breast and cook for another 25
minutes.
8 At this point, test the doneness of the chicken by
verifying if the juices run clear when you cut the
thickest part of the breast. You can also verify
with a meat thermometer (should be 160 F in
the breast and at least 170 F in the thigh).
9 When ready, remove from the oven and let the
chicken rest for 15 minutes.
10 Garnish with extra citrus wedges if desired and
serve on a bed of steamed vegetables or spinach. Use the citrus, cooking fat and ginger cooking juice as a sauce.
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