Chicken Pasta Primavera Salad with Parmesan Vinaigrette
|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 tablespoonorange zest (1 large orange)
1 tablespoongrated fresh ginger
2 teaspoons sesame oil
2 teaspoonskosher 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 10-15 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