When it comes to selecting a chicken, pick the best bird you can afford. Free-range and organic chickens not only have an ethical advantage over the factory-farmed birds but also tend to have more flavor and, in my opinion, will be healthier for you and your family. For a few extra bucks, you really can’t go wrong.
In a food processor, combine all ingredients and pulse until mixed well (or chop finely and mix well in a small bowl). Generously rub dried bird inside and out with mixture. Roast normally. Baste frequently with juices.
Zest the fruit and combine zests, salt, and pepper. Coat bird well with mixture (preferably the night before cooking). Before cooking, stuff cavity with zested lemons, orange, and limes and roast normally.
Whisk together salt, pepper, oils, spice powder, and honey and coat bird. Add ginger and orange pieces to bird cavity. Check bird every 20 minutes while roasting. If pan is dry add
Combine all ingredients in a food processor and pulse until well mixed. Use just the juice from the lemon for the pesto, but add the lemon itself to the cavity of the chicken. Rub pesto over bird and roast normally.
Combine maple, cayenne, ground ginger, lemon juice, salt, and pepper. Add lemon and ginger pieces to chicken cavity. Rub chicken with maple mixture and roast normally, basting frequently.
Combine all ingredients in a bowl and rub the chicken well with marinade.If possible, try to get marinade under the skin as well. Let marinate overnight. Wipe off excess marinade before roasting at 425°F until the chicken reaches 165-170°F.
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