Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Poultry Recipe
Florida Orange Roasted Chicken with Lemon and Ginger
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Poultry-3011
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Ingredients |
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1 |
lemon |
1 |
roasting chicken, about 5 pounds |
1 |
lemon, zested then lemon cut into quarters |
1 |
orange, zested then orange cut into quarters |
3 tablespoons |
fresh ginger root, peeled and grated |
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kosher salt to taste |
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freshly ground black pepper to taste |
5 tablespoons |
margarine, melted, or olive oil |
4 tablespoons |
fresh lemon juice |
1/2 cup |
fresh orange juice |
3 tablespoons |
wildflower honey |
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orange sections for garnish preparation |
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Preparation |
Preheat oven to 350 degrees F. Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, and then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird (discard after cooking). Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well. Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour. Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
Yield
4 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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