Orange Ginger Roast Chicken

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Serves 6 | Prep/Cook Time: 1 Hr 45 Min
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Calories
351
Protein
43g
Sodium
1021mg
Sat.Fat
4g
INGREDIENTS
1 PERDUE® HARVESTLAND® Whole Chicken with Giblets
1 tablespoon orange zest (1 large orange)
1 tablespoon grated fresh ginger
2 teaspoons honey
2 teaspoons sesame oil
2 teaspoons kosher salt
3/4 cup reduced sodium chicken broth
1/2 cup fresh orange juice
1 tablespoon flour
Salt and pepper, to taste
INSTRUCTIONS
Step 1: 
Preheat oven to 425°F. Remove giblets and neck from chicken. Discard or cook separately.
Step 2: 
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. 
Step 3: 
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.
Step 4: 
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.
Perdue