Roast Chicken with Orange Ginger Glaze
The Meatmen
May 31, 2016
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!
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Ingredients
Adjust Servings
| 1large chicken | |
| Grated zest of 1 lemon | |
| 1kaffir lime leaf, finely chopped | |
| 3tbsp peeled, grated fresh ginger with juice | |
| 3tbsp olive oil | |
| 3tbsp light soy sauce | |
| 1tsp freshly cracked black pepper | |
| ½cup MARIGOLD 100% Orange Juice | |
| 3tbsp honey |
Directions
1.
Preheat the oven at 160 degrees Celsius.
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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.
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3.
Place the chicken on a rack in a roasting pan.
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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
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5.
Mix the olive oil, MARIGOLD 100% Orange Juice, honey, cracked black pepper, remaining 2 tbsp ginger and 2 tbsp soy sauce.
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6.
Place the chicken in the oven and roast
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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
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8.
Or when the meat thermometer registers 62 degrees Celsius when pierced at the thickest part of the chicken (thigh area)
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9.
**Optional step to brine chicken in 2 litres of water with 1/4 cup salt overnight or for 4 hours
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