Sephardic Roast Chicken with Orange Lemon and Ginger
Infused with the rich, aromatic flavors of the Mediterranean, this Sephardic Roast Chicken with Orange, Lemon, and Ginger is a show-stopping main dish perfect for any occasion. A whole chicken is beautifully marinated in a fragrant blend of zesty citrus, freshly grated ginger, warm spices like cumin and cinnamon, and a touch of sweet honey, creating a mouthwatering balance of savory and sweet. The addition of orange and lemon juice poured into the cavity ensures every bite is tender and bursting with vibrant flavor, while basting with pan juices during roasting keeps the chicken juicy and golden. Garnished with fresh parsley and served with a drizzle of citrusy pan sauce, this stunning centerpiece pairs perfectly with couscous, roasted vegetables, or a crisp green salad. Ready in just under two hours, this recipe is the ultimate combination of simplicity and elegance, offering an unforgettable taste of Sephardic cuisine.
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Recipe Information
Ingredients
- 1 piece (4-5 lbs) Whole chicken
- 1 large (zested and juiced) Orange
- 1 large (zested and juiced) Lemon
- 2 tablespoons (grated) Fresh ginger
- 4 large (minced) Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 1 teaspoon Ground cumin
- 1 teaspoon Ground cinnamon
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 1 cup Water or chicken broth
- 1 length (for trussing) Cooking twine
Instructions
Preheat your oven to 375°F (190°C).
Rinse the chicken under cold water and pat it dry with paper towels. Make sure to remove any giblets from the cavity.
In a small bowl, combine the orange zest, lemon zest, grated ginger, minced garlic, olive oil, honey, ground cumin, ground cinnamon, paprika, salt, and black pepper. Mix well to form a fragrant paste.
Rub the paste all over the chicken, both on the outside and under the skin where possible, to ensure maximum flavor absorption.
Pour the orange juice and lemon juice into the cavity of the chicken, along with any leftover paste. Truss the chicken with cooking twine to ensure even cooking.
Place the chicken in a roasting pan breast-side up. Add 1 cup of water or chicken broth to the pan to prevent the drippings from burning and to create a flavorful base for the sauce.
Roast the chicken in the preheated oven for approximately 90 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Baste the chicken with its juices every 20-30 minutes to keep it moist.
Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and ensures a juicy bird.
Transfer the chicken to a serving platter, garnish with freshly chopped parsley, and drizzle some of the citrusy pan juices over the top. Serve warm with your favorite side dishes such as roasted vegetables, couscous, or a fresh green salad.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4896 mg | 213% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 51.1 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1146 mg | 24% | |
*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.
