Healthy Chicken Recipe
Roasted Butterflied Ginger-Orange Chicken Recipe
This delicious entree is deceptively simple to prepare. The key is using
fresh ginger. 4 to 6 chicken breasts can be substituted for the whole chicken
but reduce the cooking time to 30 minutes at 300°F and 10 minutes at 375°F.
- 1 whole frying or roasting chicken (preferably organically raised or free
range)
- 4 inch piece fresh ginger root, grated
- 1 orange rind (preferably organically grown), grated
- 1 tbsp. melted butter or olive oil
- 1 tbsp. honey
- sea salt
- Preheat the oven to 300°F
Remove the neck, gizzards & liver and wipe the chicken inside and out.
With a sharp knife or scissors, butterfly the chicken by cutting through
the skin and ribs along both sides of the backbone. The backbone, neck &
gizzards can be frozen and used to make stock.
With breast side up, open out the chicken and press firmly on the breasts
to break the breastbone. Place on a rack in a roasting pan. Press flat and
tuck the wing tips under the legs.
Mix the grated ginger, grated orange rind, butter, and honey together and
rub into surface of chicken. Sprinkle liberally with salt.
Place on lower rack of oven and bake for 40 minutes. Raise temperature to
375°F and bake until golden brown (about 20 minutes).
Baste with pan juices several times during cooking.
Serve with steamed vegetables and long grain brown rice or coconut rice.
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