Recipe: Citrus-Roasted Chicken

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From: Nancy,.SanFran

Citrus-Roasted Chicken
Recipe By : The Foods of Israel Today by Joan Nathan
Makes 6 to 8 servings.

1 roasting chicken -- (5-pound)
Salt and freshly ground pepper -- to taste
1 whole orange -- washed
A handful of fresh herbs (such as rosemary
sage and thyme) -- plus extra mixed herbs for garnish
4 cloves garlic
1/2 cup fresh orange juice
1 teaspoon ground ginger
4 tablespoons honey -- (4 to 6)
1/2 cup white wine

Preheat oven to 375 F.

Sprinkle the chicken inside and out with salt and pepper. Insert the whole orange, the herbs and the garlic in the cavity of the chicken, truss closed and place in a roasting pan, breast side down. Mix the orange juice and ground ginger and pour the mixture over the chicken.

Roast, uncovered, for half an hour.

Remove chicken from the oven, turn it over, smear the outside with the honey and pour the wine over it.

Return the chicken to the oven. After 5 minutes, baste with the juice from the roasting pan. If the breast seems to be browning too quickly, cover it with foil. Basting occasionally, roast until the drumstick moves easily, about 45 to 60 minutes more.

Remove the orange, the herbs and the garlic, and place the chicken on a serving platter. Slice the orange and scatter around the chicken and garnish with additional fresh herbs.