This ginger citrus roast chicken is such a good recipe for impressing guests with little work. It's a paleo and AIP-friendly recipe that also fits a keto lifestyle, so it is that recipe you can make and have no worries about guests not being able to enjoy. A combination of orange, lemon, and ginger is bright and tasty, perfect for a weeknight meal.
Ginger And Citrus Roast Chicken
One of the perks of this recipe is that you only need the additional citrus fruits and fresh ginger to transform a basic roast chicken into an absolute winner. The aroma of the chicken cooking in the oven mixed with the zesty smell of lemon, orange, and ginger will certainly fill your house and your senses with joy.
This pairs wonderfully with garlic green beans, cauliflower rice, or even this dill potato salad. Such a versatile and delicious meal!
Serves: 6-8 Prep Time: 10 min Cook Time: 1 hr 5 min
• 5 tablespoon cooking fat, melted
• 3 lemons
• 2 oranges
• 1 whole chicken, about 4 ½ lbs
• 3 tablespoon grated fresh ginger
• Sea salt and freshly ground black pepper, to taste
How to Make Ginger And Citrus Roast Chicken
Start by preheating the oven to 425°F. Then, you will prepare the citrus by grating the zest on 1 orange and 1 lemon, then slicing the fruit into quarters. Wash and dry the chicken, then place it into the center of a roasting pan.
In a bowl, combine the citrus zest with 1 tablespoon of freshly grated ginger. Add salt and black pepper. Then, rub this mixture inside the chicken cavity. Place the quartered citrus into the cavity of the chicken.
Juice the remaining citrus, and add an additional 2 tablespoons of freshly grated ginger, and the melted cooking fat. Whisk this together and then brush it over the chicken, leaving the chicken breast side up.
Bake the chicken for 15 minutes, then baste it with the juices, and reduce the heat to 375°F. Continue cooking for another 25 minutes. Baste it again, and then turn it over so it is breast down, and continue baking for another 25 minutes.
Check the doneness of the chicken, it should be 165°F internally at the thickest point, and then let it stand t for 15 minutes. Use the citrus, cooking fat and ginger cooking juice as a sauce. Before serving, garnish with extra citrus wedges if desired, and serve on a bed of steamed vegetables or spinach.
More Chicken Recipes
Need more ideas for a whole chicken? Look no further! Below are some more of my personal favorites for you to add to your meal plan. Take a moment to bookmark your favorites, print out the recipes, or pin them to Pinterest to make soon.
- Thai-Style Roasted Chicken Recipe
- Red Wine Roast Chicken Recipe
- Grilled Spatchcock Chicken Recipe
- Whole Roasted Chicken With Chimichuri Sauce Recipe
- 20 Creative Recipes for Roasting a Whole Chicken
- Slow Cooker Whole Chicken Recipe
- Jamaican Jerk Whole Chicken
- Rosemary-Honey Roast Chicken Recipe
Ginger Citrus Roast Chicken | Paleo & AIP
- 5 tablespoon cooking fat melted
- 3 lemons
- 2 oranges
- 4 ½ lb whole chicken
- 3 tablespoon ginger fresh grated
- Sea salt and ground black pepper to taste
- Preheat the oven to 425°F. Then, zest 1 orange and 1 lemon. Quarter those and set aside. Wash and dry the chicken, and place it into a roasting pan. Then grate the ginger.
- Take 1 tablespoon of grated ginger and mix it with the orange and lemon zest. Season the mixture with 1 teaspoon of sea salt and ¼ teaspoon of black pepper. Rub the citrus and seasoning mixture inside the chicken's cavity. Stuff the cavity with the quartered lemons and oranges.
- Juice the remaining lemons and oranges. Once you have the juice, mix it with 2 extra tablespoons of grated ginger, and melted cooking fat. Brush this mixture onto the chicken.
- Bake in the oven for 15 minutes. After the first 15 minutes, baste the chicken and reduce the oven temperature to 375°F. After an additional 25 minutes, baste the chicken again. Turn the chicken on its breast and bake for another 25 minutes. The thickest part of the chicken should reach 165°F before removing from the oven.
- Once fully cooked, remove the chicken from the oven and let it rest for 15 minutes. Use the citrus, cooking fat and ginger cooking juice as a sauce. Before serving, garnish with extra citrus wedges if desired and serve on a bed of steamed vegetables or spinach. Make sure to add more sea salt and black pepper to suit your taste
- Use a meat thermometer to verify the internal temperature of the chicken. It should reach 165°F internally at the thickest point for safety before serving.
- If lemons are not available, you can use 4 limes.
Leave a Reply