Roasted chicken is such a staple for many people that I wanted to provide a zippy recipe that would avoid the all-too-frequent pitfall of bland, dry results. Here, I’ve replaced the common rosemary-thyme rub with ginger, orange zest, and cinnamon, which are also appetite stimulants. Rubbing the spices under the skin, filling the cavity with more aromatics and orange juice, and then roasting the whole shebang makes for one moist, tasty bird! Drizzle with Moroccan Pesto (page 186) or add a dollop of Apricot Pear Chutney (page 175).
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Pat the chicken dry with paper towels. Stir the paprika, coriander, and cinnamon together, then divide the mixture in half and stir 1 teaspoon of the salt into half. Rub the salted spice mixture all over the outside of the chicken. Sprinkle the remaining 1/2 teaspoon salt inside the chicken.
Step 3
With your palm facing downward, use your first three fingers to gently lift the skin on both sides of the breast to loosen it from the meat. Rub the remaining spice mixture, the orange zest, and grated ginger under the skin of each breast, massaging them lightly into the meat. Place the garlic, cinnamon sticks, ginger pieces, and orange rind inside the cavity along with half of the orange juice.
Step 4
Place the chicken on a roasting rack in a glass or ceramic baking dish, breast side up. Roast until a meat thermometer reads 160°F when inserted in the thigh and the juice from the meat runs clear, about 1 hour.
Step 5
Let the chicken rest for at least 10 minutes before carving. Just before serving, pour the remaining orange juice over the chicken.
variation
Step 6
Here are a few other spice blends for a tasty bird:
Step 7
In place of the paprika, coriander, and cinnamon, use 1 teaspoon cumin, 1/4 teaspoon ground coriander, and 1/4 teaspoon dried oregano.
Step 8
Replace the paprika with anise seeds.
Step 9
Replace the oranges with lemons, and in place of the paprika, coriander, and cinnamon, use 1/2 teaspoon dried thyme, 1/4 teaspoon rosemary, and 1/4 teaspoon sage.
rebecca’s notes
Step 10
Leftovers, anyone? Using leftover roasted chicken will save time and add flavor to any recipe calling for roasted or shredded chicken, such as Curried Chicken Salad (page 104), Cozy Comfy Chicken and Rice (page 106), Lemony Greek Chicken Soup (page 60), and Thai It Up Chicken Soup (page 62), or as an addition to Hungarian Roasted Root Vegetable Potpie (page 95).
Step 11
Use disposable kitchen gloves to handle the bird more easily and keep things sanitary.
storage
Step 12
Store in a covered container in the refrigerator for 3 to 5 days.
nutrition information
Step 13
(per serving)
Step 14
Calories: 215
Step 15
Total Fat: 5.1g (1.3g saturated, 1.5g monounsaturated)
Step 16
Carbohydrates: 4g
Step 17
Protein: 35g
Step 18
Fiber: 1g
Step 19
Sodium: 715mg
