Israeli Roast Duck or Chicken
Elevate your next dinner with this stunning Israeli Roast Duck or Chicken, a citrus-infused masterpiece bursting with Middle Eastern flavors. This recipe features a whole bird marinated in a vibrant blend of fresh orange juice, lemon, honey, olive oil, and warm spices like cumin and paprika, creating a sweet and savory glaze that caramelizes beautifully as it roasts. Aromatic rosemary and thyme are tucked into the cavity, perfuming the meat while it cooks to perfection. Surrounding the bird, tender roasted potatoes, carrots, and onions soak up the rich pan juices, making this a one-pan wonder that’s as easy to prepare as it is impressive to serve. Perfect for special occasions or a delightful family feast, this Israeli-inspired roast is a show-stopper that pairs heritage flavors with modern flair.
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Recipe Information
Ingredients
- 1 piece Whole duck or chicken
- 1 cup Fresh orange juice
- 2 tablespoons Lemon juice
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoons Black pepper
- 2 teaspoons Kosher salt
- 4 pieces Potatoes, peeled and quartered
- 4 pieces Carrots, peeled and cut into chunks
- 1 piece Onion, quartered
Instructions
Preheat your oven to 375°F (190°C).
Pat the duck or chicken dry with paper towels. Trim excess fat from around the cavity if necessary.
In a small bowl, whisk together the orange juice, lemon juice, honey, olive oil, minced garlic, ground cumin, paprika, black pepper, and kosher salt.
Place the duck or chicken in a large roasting pan. Using a brush or your hands, coat the entire bird generously with the prepared marinade, making sure to also rub some of it inside the cavity.
Stuff the cavity with the sprigs of rosemary, thyme, and several chunks of the quartered onion.
Arrange the potatoes, carrots, and remaining onion around the duck or chicken in the roasting pan. Drizzle a small amount of olive oil over the vegetables and season them with a pinch of salt and pepper.
Cover the roasting pan loosely with aluminum foil and roast the bird in the preheated oven for 1 hour.
After 1 hour, remove the foil and baste the duck or chicken with its pan juices. Increase the oven temperature to 400°F (200°C).
Continue roasting uncovered for an additional 30–45 minutes, basting every 15 minutes, until the skin is golden and crisp. Ensure the poultry is cooked through (internal temperature should reach 165°F/74°C for chicken or 175°F/80°C for duck).
Remove the bird from the oven and allow it to rest for 10–15 minutes before carving.
Serve the Israeli roast duck or chicken with the roasted vegetables on the side, garnished with fresh herbs if desired. Enjoy!
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 12.4 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1477 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
