Roasted chicken with orange and ginger
- 6 months ago
Website: https://quickfixchicken.com
Roasted Chicken with Zesty Orange and Fiery 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.
Time: 20 minutes + 1 hour and 30 minutes in the oven. Marinate chicken for at least 3 hours, preferebly over night.
Tips: You can use the leftovers to make my chicken soup with lenses and coconut milk.
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.
Have a nice meal!
Roasted Chicken with Zesty Orange and Fiery 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.
Time: 20 minutes + 1 hour and 30 minutes in the oven. Marinate chicken for at least 3 hours, preferebly over night.
Tips: You can use the leftovers to make my chicken soup with lenses and coconut milk.
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.
Have a nice meal!