Orange Ginger Roast Chicken

Servings: 5

Cook Time: 1 hour 45 min.

A zesty Asian blend of spices and citrus combine to make a delicious alternative to roasted chicken. Makes a beautiful presentation; garnish with seasonal citrus.


  • 1 HARVESTLAND® Fresh Whole Chicken (about 3 1/2 lbs.)
  • 1 tbsp. orange zest (1 large orange)
  • 1 tbsp. fresh ginger — grated
  • 2 tsp. honey
  • 2 tsp. sesame oil
  • 2 tsp. kosher salt
  • 3/4 c. Reduced-sodium Chicken broth
  • 1/2 c. Fresh Orange juice
  • 1 tbsp. flour
  • Salt & Pepper to taste


  1. Preheat oven to 425ºF. Remove giblets and neck from chicken. Discard or cook separately.
  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.
  3. Bake at 425ºF for 15 minutes. Reduce oven to 375ºF and continue roasting 1 to 1 1/2 hours until internal temperature registers 180ºF, measured at thickest part of the thigh. Remove from oven and let stand 10-15 minutes.
  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.