-
1
Preheat the oven to 400F.
-
2
Pat the chicken dry with paper towels.
-
3
Stir the paprika, coriander, and cinnamon together, then divide the mixture in half and stir 1 teaspoon of the salt into half.
-
4
Rub the salted spice mixture all over the outside of the chicken.
-
5
Sprinkle the remaining 1/2 teaspoon salt inside the chicken.
-
6
With your palm facing downward, use your first three fingers to gently lift the skin on both sides of the breast to loosen it from the meat.
-
7
Rub the remaining spice mixture, the orange zest, and grated ginger under the skin of each breast, massaging them lightly into the meat.
-
8
Place the garlic, cinnamon sticks, ginger pieces, and orange rind inside the cavity along with half of the orange juice.
-
9
Place the chicken on a roasting rack in a glass or ceramic baking dish, breast side up.
-
10
Roast until a meat thermometer reads 160F when inserted in the thigh and the juice from the meat runs clear, about 1 hour.
-
11
Let the chicken rest for at least 10 minutes before carving.
-
12
Just before serving, pour the remaining orange juice over the chicken.
-
13
Here are a few other spice blends for a tasty bird:
-
14
In place of the paprika, coriander, and cinnamon, use 1 teaspoon cumin, 1/4 teaspoon ground coriander, and 1/4 teaspoon dried oregano.
-
15
Replace the paprika with anise seeds.
-
16
Replace the oranges with lemons, and in place of the paprika, coriander, and cinnamon, use 1/2 teaspoon dried thyme, 1/4 teaspoon rosemary, and 1/4 teaspoon sage.
-
17
Leftovers, anyone?
-
18
Using leftover roasted chicken will save time and add flavor to any recipe calling for roasted or shredded chicken, such as Curried Chicken Salad (page 104), Cozy Comfy Chicken and Rice (page 106), Lemony Greek Chicken Soup (page 60), and Thai It Up Chicken Soup (page 62), or as an addition to Hungarian Roasted Root Vegetable Potpie (page 95).
-
19
Use disposable kitchen gloves to handle the bird more easily and keep things sanitary.
-
20
Store in a covered container in the refrigerator for 3 to 5 days.
-
21
(per serving)
-
22
Calories: 215
-
23
Total Fat: 5.1g (1.3g saturated, 1.5g monounsaturated)
-
24
Carbohydrates: 4g
-
25
Protein: 35g
-
26
Fiber: 1g
-
27
Sodium: 715mg
