Chicken Pasta Primavera Salad with Parmesan Vinaigrette
PREP TIME: 0min COOK TIME: 1hr 45min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 17g||%|
|Saturated Fat 4g||%|
|Total Carbs 7g||%|
|Dietary Fiber 0g||%|
|Vitamin A 1%|
|Vitamin C 27%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp.orange zest (1 large orange)
1 tbsp.grated fresh ginger
2 tsp.sesame oil
2 tsp.kosher salt
3/4 cupreduced sodium chicken broth
1/2 cupfresh orange juice
Salt and pepper, to taste
Preheat oven to 425°F. Remove giblets and neck from chicken. Discard or cook separately.
Combine zest, ginger, honey, sesame oil and salt. Loosen chicken skin around breast, drumsticks and thighs. Spread half the orange-ginger mixture evenly under skin and remaining on outside of chicken. Place in roasting pan.
Bake at 425°F for 15 minutes. Reduce oven to 375°F and continue roasting 1 to 1 1/2 hours until internal temperature registers 180°F, measured at thickest part of the thigh. Remove from oven and let stand 10 to 15 minutes.
Tip chicken to allow juices to run into pan. Place chicken on serving platter or cutting board. Drain drippings from pan into a fat separator or a plastic bag set in a cup. Pour drippings into a small saucepan (if using a bag, snip one corner and drain drippings from bag, discarding fat that floats to top). Add broth to drippings and bring to a boil. In a small bowl, whisk together orange juice and flour, breaking up any lumps; add to saucepan. Bring sauce to a simmer, cook and stir for 2 minutes or until slightly thickened; season with salt and pepper to taste. Carve chicken and serve with orange sauce.
Orange Ginger Roast ChickenAdd Your Comment