Roast Chicken with Orange Ginger Glaze

Mains
Poultry

Easy Level:

Cook Time:

Servings:

4

Roasting a whole chicken may sound scary. But using our method, you can easily whip up a hearty Sunday roast for the family!
Rubbing the chicken with the lemon zest, kaffir lime leaf and ginger mixture, gives the chicken a subtle citrusy scent. During the roasting process, basting every 15 minutes ensures that the chicken stays moist and juicy. Next, make a sweet, tangy and spicy glaze with MARIGOLD 100% Orange Juice and ginger.
Finish off by drizzling the lovely glaze over the roast chicken and dig in immediately!

Ingredients

Adjust Servings
US / Metric
0.00
large
large
chicken
0.00
large
large
chicken
Grated zest of 1 lemon
Grated zest of 1 lemon
0.00
kaffir lime leaf, finely chopped
0.00
kaffir lime leaf, finely chopped
0.00
tbsp
tbsp
peeled, grated fresh ginger with juice
0.00
tbsp
tbsp
peeled, grated fresh ginger with juice
0.00
tbsp
tbsp
olive oil
0.00
tbsp
tbsp
olive oil
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tsp
tsp
freshly cracked black pepper
0.00
tsp
tsp
freshly cracked black pepper
0.00
cup
cup
MARIGOLD 100% Orange Juice
0.00
cup
cup
MARIGOLD 100% Orange Juice
0.00
tbsp
tbsp
honey
0.00
tbsp
tbsp
honey

Steps

1

Preheat the oven at 160 degrees Celsius.
Preheat the oven at 160 degrees Celsius.
Mark as completed

2

Mix well together, the lemon zest, kaffir lime leaf, 1 tbsp of grated ginger and 1 tbsp of soy sauce. Rub this mixture evenly in the cavity of the chicken.
Mix well together, the lemon zest, kaffir lime leaf, 1 tbsp of grated ginger and 1 tbsp of soy sauce. Rub this mixture evenly in the cavity of the chicken.
Mark as completed

3

Place the chicken on a rack in a roasting pan.
Place the chicken on a rack in a roasting pan.
Mark as completed

4

Alternatively, fill a empty soda can with MARIGOLD 100% Orange Juice and fit the chicken over the top of the can, so that it is standing upright
Alternatively, fill a empty soda can with MARIGOLD 100% Orange Juice and fit the chicken over the top of the can, so that it is standing upright
Mark as completed

5

Mix the olive oil, MARIGOLD 100% Orange Juice, honey, cracked black pepper, remaining 2 tbsp ginger and 2 tbsp soy sauce.
Mix the olive oil, MARIGOLD 100% Orange Juice, honey, cracked black pepper, remaining 2 tbsp ginger and 2 tbsp soy sauce.
Mark as completed

6

Place the chicken in the oven and roast
Place the chicken in the oven and roast
Mark as completed

7

Baste your chicken with the olive oil orange juice mixture every 15 minutes. Roast the chicken for about 45 minutes or until the juices run clear when you pierce it with a knife at the thigh
Baste your chicken with the olive oil orange juice mixture every 15 minutes. Roast the chicken for about 45 minutes or until the juices run clear when you pierce it with a knife at the thigh
Mark as completed

8

Or when the meat thermometer registers 62 degrees Celsius when pierced at the thickest part of the chicken (thigh area)
Or when the meat thermometer registers 62 degrees Celsius when pierced at the thickest part of the chicken (thigh area)
Mark as completed

9

**Optional step to brine chicken in 2 litres of water with 1/4 cup salt overnight or for 4 hours
**Optional step to brine chicken in 2 litres of water with 1/4 cup salt overnight or for 4 hours
Mark as completed

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