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This whole roasted chicken is a real crowd-pleaser, moist and tender with a beautiful presentation and a flavorful orange sauce.
1 whole chicken
1 orange, peeled
3 cloves garlic, whole (optional)
2 tablespoons Gefen Olive Oil or cottonseed oil
1 teaspoon coarse salt
1/8 teaspoon black pepper
3 tablespoons orange juice
1/2 cup Manischewitz Chicken Broth
1/8 teaspoon black pepper
1/2 teaspoon Gefen Ground Ginger
2 teaspoons Gefen Potato Starch
orange slices
Preheat oven to 350 degrees Fahrenheit.
Rinse and pat chicken dry inside and out. Place orange, garlic cloves (if using) and cinnamon stick inside the cavity of the chicken. Tie legs and wings for nice presentation. Place breast-side down in a nine- by 13-inch roasting pan. (If you use a disposable pan, double it for stability as the chicken will release liquid and it will be difficult to remove it safely from the oven.) Rub chicken with oil and sprinkle with salt and pepper.
Roast chicken 45 minutes and remove from oven. Turn chicken over using two wooden spoons or spatulas. Return to oven and roast 45 minutes longer.
In medium saucepan, over medium-high heat, cook the orange juice, broth, pepper and ginger for about 15-20 minutes.
Whisk in the potato starch until smooth. Continue cooking until the gravy thickens and begins to bubble.
Place the whole chicken on a platter. Remove the orange, garlic and cinnamon stick from the cavity. Pour the sauce over all. Garnish with the orange slices. Serve immediately.
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if i were to use a spatchcock chicken how would the recipe be adjusted?
Is it better to use whole chicken?
I’d guess to shorten the cooking time as spatchcocked chickens roast faster. They’re also easier to coat with a dry rub and have lots of crispy skin.
It was delicious, thank you.