Italian Roast Chicken Recipe

This delicious roasted chicken recipe can be prepared in about 2 hours.

Ingredients:

1 lemon
1 roasting chicken, about 5 pounds
Grated zest of 1 lemon, then lemon cut into quarters
Grated zest of 1 orange, then orange cut into quarters
3 tablespoons peeled and grated fresh ginger root
Salt and freshly ground black pepper
5 tablespoons olive oil
4 tablespoons fresh lemon juice
½ cup fresh orange juice
3 tablespoons honey
Orange sections for garnish
Directions

Preheat an oven to 350º F.
Cut the lemon into quarters.
Rub the outside of the chicken with one of the lemon quarters, then discard.
In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger.
Rub this mixture evenly in the cavity.
Put the lemon and orange quarters inside the chicken.
Place the chicken on a rack in a roasting pan.
Sprinkle it with salt and pepper.
In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

 

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.