Pollo Arrosto all’Arancia, Limone, e Zenzero

Name: Pollo Arrosto all’Arancia, Limone, e Zenzero (Roast Chicken with Orange, Lemon, and Ginger)
Yield: Serves 4
Cuisine: Italian
Ingredients: 5 tablespoons margarine, melted, or olive oil; Salt and freshly ground black pepper; 3 tablespoons honey; ½ cup fresh orange juice; 4 tablespoons fresh lemon juice; Orange sections for garnish; 1 roasting chicken, about 5 pounds; 1 lemon; Grated zest of 1 lemon, then lemon cut into quarters; Grated zest of 1 orange, then orange cut into quarters; 3 tablespoons peeled and grated fresh ginger root

Roast Chicken with Orange, Lemon, and Ginger

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it’s likely that this is a Sicilian or Livornese recipe. Most Italians would use ground ginger, but since fresh ginger is so plentiful at our markets, why not use it?

Ingredients

1 lemon
1 roasting chicken, about 5 pounds
Grated zest of

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Preheat an oven to 350 degrees F.

Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1