I first posted this recipe in November of 2005, and this roasted chicken is really worth trying…
Mrs. Marketman was flipping through the November issue of Food & Wine Magazine last week and was suddenly inspired to try a recipe for Citrus and Ginger Roasted Chicken that appears on page 142 of the magazine. It tasted absolutely delicious and is something we would do again in the near future. I have changed the recipe a bit simply because itâ€™s hard to find large chickens (2.5 kilos!) here but otherwise it is the original recipe. You will need 2 lemons, 2 medium sized oranges, a large chicken (1.6 kilos is the biggest we could find), 2 tablespoons of finely grated ginger, salt and pepper, olive oil and honey. Zest the 1 lemons and 1 orange (you must eventually acquire a microplane grater, it is brilliant, gives really fine zest without any pith) and mix the zest with 1 tablespoon of grated ginger. Rub this mixture inside the cleaned bird and add salt and pepper as well to the cavity walls. Quarter the orange and lemon that were zested and stuff these quarters into the cavity until there is no space remaining.
Juice the remaining lemon and orange and add the remaining ginger, 5 tablespoons of olive oil and 3 tablespoons of good honey. Brush the chicken with this mixture and roast it in a 400 degree Fahrenheit degree oven. Baste every 15 minutes and cook for about 1 and 1/4 hours. If the skin browns too quickly, cover with foil lightly. We didnâ€™t do this, thus our nicely BROWNED version in the photo. Remove from the oven and let it rest for 10 minutes (such an ordeal, being baked). Food & Wine suggests removing the skin and throwing it away then serving the chicken naked. My wife and I just couldnâ€™t do that, the skin looked too good, so we ate the skin as well. You can gather up the pan juices and serve with the chicken. This is a very juicy bird and the flavor of citrus, ginger and honey, while classic, seems new again in this rendition.