Roast Chicken with Orange Lemon Ginger
Elevate your weeknight dinner or special occasion with this flavorful Roast Chicken with Orange Lemon Ginger! This recipe marries the juicy tenderness of a perfectly roasted 4-pound chicken with the bright zest of fresh oranges and lemons, complemented by the warm spice of grated ginger. Infused with garlic, rosemary, and a zesty citrus marinade, this dish is roasted to golden perfection, with the cavity stuffed with fresh citrus halves for extra aroma and moisture. The secret to its irresistibly crispy skin and succulent meat lies in basting with citrus-ginger pan juices during roasting. Ready in under two hours, this impressive centerpiece serves six and pairs beautifully with roasted vegetables or a hearty salad. Whether you're looking for a vibrant twist on classic roast chicken or a crowd-pleasing feast, this dish promises a burst of bold, citrusy flavors in every bite! Perfect for Sunday roasts, dinner parties, or cozy family meals, it’s a recipe that will leave everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 lb Whole chicken
- 2 Orange
- 2 Lemon
- 2 tbsp Fresh ginger
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 1 tbsp Fresh rosemary
- 2 tsp Salt
- 1 tsp Black pepper
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken thoroughly under cold water and pat it dry with paper towels.
Zest one orange and one lemon, and set the zest aside in a small bowl.
Cut the oranges and lemons in half. Squeeze the juice of half an orange and half a lemon into the bowl with the zest. Reserve the remaining halves for stuffing the chicken.
Grate the fresh ginger into the zest and juice mixture. Add olive oil, minced garlic, rosemary, salt, and black pepper to create a marinade.
Rub the marinade generously all over the chicken, making sure to coat it evenly. Lift the skin carefully and rub some of the marinade underneath for extra flavor.
Stuff the cavity of the chicken with the remaining orange and lemon halves.
Place the chicken in a roasting pan, breast-side up. Tie the legs together with kitchen twine for even cooking.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Baste the chicken with pan juices every 30 minutes to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the roast chicken with the citrus-ginger pan juices drizzled on top.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4889 mg | 213% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 30.7 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1234 mg | 26% | |
*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.
