Roasted chicken with orange and ginger
Roasted chicken with orange and ginger
The combination of the sweet and citrusy orange juice with the sharp and spicy ginger creates a delicious, complex and satisfying flavor profile.
The dish is relatively easy to make.
While there are a few steps involved, such as marinating and frying the chicken, the overall process is not too complicated.
TIPS
You can use the leftovers to make my chicken soup with lenses and coconut milk.
20 minutes + 1,5 h in the oven .
Marinate chicken for at least
3 hours, preferebly over night.
4 persons
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INGREDIENTS
1 whole chicken 1,5-2 kg (3-4 pounds)
2 oranges
5 cm (ca 2 inches) ginger
1 cinnamon stick
Marinade
1 orange, juice and zest
1 lemon, juice and zest
2 tablespoons olive oil
0,5 dl (0,5 cup) soya
1 teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon cinnamon
1 teaspoon dried thyme
2 garlic cloves, grated
2 tablespoons ginger, grated
RECIPE
Marinade
1. Pour orange- and lemon juice into a bowl.
2. Add 2 tablespoons olive oil.
3. Add 0,5 dl (0,5 cup) soya.
4. Add orange and lemon zest.
5. Add 1 teaspoon dried thyme.
6. Add 1 teaspoon black pepper.
7. Add ½ teaspoon cayenne pepper.
8. Add 2 garlic cloves, grated.
9. Add 2 tablespoons ginger, grated.
10. Add ½ teaspoon cinnamon.
11. Blend well.
12. Brush chicken with the marinade, the outside and inside.
13. Put the chicken into a plastic bag, pour over the rest of the marinade and leave for at least 3 hours.
Chicken
14. Preheat oven to 200 ℃ (390 ℉).
15. Cut 2 oranges into wedges.
16. Slice 5 cm (ca 2 inches) ginger.
17. Blend.
18. Fill the chicken with the mix and 1 cinnamon stick.
19. Place the chicken in a roasting pan and roast the chicken fin the lower part of the oven for 30 minutes.
20. Lower the heat to 175 ℃ (345 ℉) and roast the chicken for another 60 minutes or until the juices run clear when a knife is inserted into the thickest part of the thigh.
If you find that the chicken is browning too quickly, you can tent it with foil for the last 15-20 minutes of cooking.
Let the chicken rest for 10 minutes before carving and serving.
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