Roast Chicken with a Tangy Orange Glaze #recipe by @LeslieKarst

 

This dish is similar to a recipe I saw in the New York Times recently, but instead of using tangerines as they specified, I used blood oranges from the tree in my back yard. Feel free to use any kind of orange you like, however—Valencia, tangerine, blood, whatever—as they’ll all make for a tasty glaze.

 

I served the roast chicken with baked potatoes and roasted broccoli—yum!

Roast Chicken with Tangy Orange Glaze

(serves 6-8)

Ingredients

4 small or 3 large oranges

½ cup packed brown sugar

¼ cup soy sauce

2 teaspoons white or rice vinegar

1 teaspoon cayenne or chili powder

1 (4-5 lb.) whole chicken

salt and black pepper

1 piece fresh ginger, 1½ to 2” long, peeled and cut into 10 slices

Directions

Heat oven to 400 degrees F.

Squeeze ¼ cup of juice from the oranges into a 1-cup pitcher, reserving the peels. Slice the remaining oranges into wedges. 

 

Add the brown sugar, soy sauce, vinegar, and cayenne powder to the juice and stir until the sugar has dissolved. 

 

Season the chicken inside and out with salt and pepper. Stuff the orange peels and 6 slices of the ginger into the cavity of the chicken.

 

Tuck the wingtips behind the body and tie the legs together with butcher’s twine, then place the chicken in a large ovenproof skillet—cast iron works great for this. Scatter the orange wedges and the remaining 4 pieces of ginger around the chicken.

 

Pour the juice mixture over the chicken, making sure to cover the wings and legs (I used a pastry brush for this), then roast for 30 minutes.

 

Remove the chicken from the oven and baste with the pan sauce, using a spoon, baster, or pastry brush.

 

Return to oven and continue roasting, basting every 10-15 minutes, until the chicken is fully cooked. (An insta-read thermometer inserted into the thigh—but not touching the bone!—should read 165-170 degrees. The chicken will continue to cook a bit as it cools.)

 

Transfer the chicken, along with the orange wedges, to a cutting board and let rest for 5-10 minutes. Pour the pan sauce into a serving pitcher.

 

Carve the bird as you like, then serve with the glaze poured over the meat. And do eat the cooked orange wedges—they’re delicious!

 

🌿 🍊 🌱

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