recipelink.com Chat Room Recipe Swap - 2001-02-24
From: Nancy,.SanFran

Pollo Arrosto all"Arancia, Limone, e Zenzero--Roast Chicken
Recipe By :Joyce Goldstein, Cucina Ebraica
Serving Size : 4

1 lemon
1 roasting chicken -- about 5 pounds
grated zest of 1 lemon
1 lemon -- cut in quarters
grated zest of 1 orange
1 orange -- cut in quarters
3 tablespoons fresh ginger -- peeled and grated
salt -- to taste
freshly ground black pepper -- to taste
5 tablespoons margarine -- melted, OR
olive oil
4 tablespoons fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
orange sections -- for garnish

Preheat oven to 350 degrees 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 T. of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. 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 T. 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 to 1 1/4 hours.

Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.

Variation: Use 4 T. pomegranate juice in place of the lemon juice.