Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Italian / Sephardic Roast Chicken With Orange, Lemon, and Ginger Recipe
    Lost? Site Map

    Sephardic Roast Chicken With Orange, Lemon, and Ginger

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    Oolala's Note:

    "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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Rinse chicken and pat dry with paper towels.
    3. 3
      Grate zest from 1 orange and from only 1 of the lemons and reserve it.
    4. 4
      Cut the zested lemon into quarters and rub the outside of the chicken with the lemon quarters and discard them.
    5. 5
      Cut the zested orange into quarters and also cut the other lemon into quarters and reserve them.
    6. 6
      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.
    7. 7
      Put the orange and remaining lemon quarters inside body and neck of the chicken and season chicken all over with salt and pepper.
    8. 8
      Place the chicken on a rack set in a shallow roasting pan.
    9. 9
      In a small bowl stir together margarine or oil, citrus juices, honey, and remaining 2 tablespoons of grated ginger.
    10. 10
      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.
    11. 11
      Baste with the citrus juice mixture at least 4 times during roasting.
    12. 12
      *If chicken is browning too quickly, tent with foil.
    13. 13
      Transfer to a platter and let rest for 10-15 minutes before carving chicken.
    14. 14
      Garnish with orange sections.

    Ratings & Reviews:

    • on March 01, 2009

      55

      Fantastic! Thanks so much for sharing :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Sephardic Roast Chicken With Orange, Lemon, and Ginger

    Serving Size: 1 (362 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 683.0
     
    Calories from Fat 435
    63%
    Total Fat 48.3 g
    74%
    Saturated Fat 13.0 g
    65%
    Cholesterol 178.2 mg
    59%
    Sodium 278.2 mg
    11%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 1.7 g
    6%
    Sugars 15.2 g
    60%
    Protein 42.8 g
    85%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites