Mrs. Marketman was flipping through the November issue of Food & Wine Magazine 
last week and was suddenly inspired to try a recipe for Citrus and Ginger Roasted Chicken that appears on page 142 of the magazine. It tasted absolutely delicious and is something we would do again in the near future. I have changed the recipe a bit simply because it’s hard to find large chickens (2.5 kilos!) here but otherwise it is the original recipe. You will need 2 lemons, 2 medium sized oranges, a large chicken (1.6 kilos is the biggest we could find), 2 tablespoons of finely grated ginger, salt and pepper, olive oil and honey. Zest the 1 lemons and 1 orange (you must eventually acquire a microplane grater, it is brilliant, gives really fine zest without any pith) and mix the zest with 1 tablespoon of grated ginger. Rub this mixture inside the cleaned bird and add salt and pepper as well to the cavity walls. Quarter the orange and lemon that were zested and stuff these quarters into the cavity until there is no space remaining.
Juice the remaining lemon and orange and add the remaining 
ginger, 5 tablespoons of olive oil and 3 tablespoons of good honey. Brush the chicken with this mixture and roast it in a 400 degree Fahrenheit degree oven. Baste every 15 minutes and cook for about 1 and 1/4 hours. If the skin browns too quickly, cover with foil lightly. We didn’t do this, thus our nicely BROWNED version in the photo. Remove from the oven and let it rest for 10 minutes (such an ordeal, being baked). Food & Wine suggests removing the skin and throwing it away then serving the chicken naked. My wife and I just couldn’t do that, the skin looked too good, so we ate the skin as well. You can gather up the pan juices and serve with the chicken. This is a very juicy bird and the flavor of citrus, ginger and honey, while classic, seems new again in this rendition.
22 Responses
Where’d you find a 1.6 kilo chicken? The largest I’ve been able to find was around 1.2 kilos.
And I wonder why the magazine recommended tossing the skin? Perish the thought! =)
oh oh ..since coming back here I have not bought any chicken ( avian flu) and one night I dreamed of roast chicken with fresh rosemary. salivating here I have no idea when I can freely think the chicken is safe.
Been a long time I have roasted an orange honey chicken…looks good and sure taste just wonderful.
I’m always keeping my eye out for new ways with roast chicken…this sounds absolutely delicious! Thanks for sharing this recipe!
Serve the chicken naked?! How indecent! And the skin is the best part!
i read somewhere (nat’l geo mag i think) that if the bird does survive its flu, you’ll only need 60 degrees celsius to destroy the virus. in fact, it survives in very low temp–very cold.
that chicken looks really good! i really should not read your post past midnight, they make me hungry again… otherwise i’ll get fat! =)
MM, where did you buy your microplaner? the US? would you know if they sell it here? the box grater we have here is a deadly weapon/grater… finger grater.
You should devote an entire post to the microplane grater. An essential kitchen tool if there ever was one! It’s about ten bucks in the US in almost any home or kitchen store (Sur La Table, Williams-Sonoma et al). I love it. I prefer the one that’s all grater, without the handle.
That looks absolutely scrumptious! Although I have to agree, you won’t find a 2.5 kilo chicken anywhere on the market. The recipe might have come from a foreign (non-Filipino) cookbook…
Looks really, really delicious. The Chinese wouls eat the chicken dipped in plum powder mixed with a dash of fine salt, accompanied by a few pieces of crispy prawn crackers. Sarap!
Thaks for the interesting variation on roast chicken. Throw away the skin?? Ridiculous! :)
Wysgal, Mrs. Marketman found a 1.6 kilo chicken at Pricesmart in Taguig. She also got a 2.2 kilo chicken from Santis in Makati. If you are nice to the butcher, he can get you one if it is in their main storage facilities… schatzli, if the chicken is cooked, siguro naman you wont get the flu… Joey and Carlo, eat the skin, eat the skin! Mandy, I just spied two brand new boxes of microplane graters at Cooks Exchange in the basement of Rockwell…rush there quickly before they sell out! They were roughly PHP900 or almost double the U.S. but they are worth it! They have two or three types of microplanes…I really do like them. Noelle, recipe was from November issue of Food & Wine. Mr. & Mrs. Bayi…I do love the way Chines restaurants serve chicken with the plum powder and kropek…yum!
Marketman,
Kropek…the Malays call them keropok. See the parallel and similarity in our languages? :)
900 pesos!, wow super mura na nga, i bought mine for 25euro, worth it naman :)
Hmmmm, this made me think of buying lots of microplaners and selling them at a bazaar.
Love the little zinger about resting heehee (the “baker” probably needs more rest time than the chicken)
Marketman — What a stunning photo and boy, the chicken! the chicken! Will try this. Thanks mucho.
Toss the skin? That’s a sin!! That’s the best part of all. This looks yummy, I can’t wait to try it.
Yum, looks great. Any suggestions on what kind of orange to use? Valencia, Navel…? :)
Booey, a nice navel would be good. Local ones are probably even better as they won’t likely have a wax coating on them like some of the imported ones…
The raves about this gadget microplane grater has picked my curiosity. Does it look anything like a mandoline that you featured before? Maybe you can post a picture for us. Thanks.
marga, there is a partial photo of the microplane grater in my post on dayap pie https://www.marketmanila.com/archives/dayap-lime-pie-a-la-marketman
Great recipe MM! I used daladans instead of the imported oranges and it came out yummy.
Mr. Marketman,
Can I use the turbo broiler instead? What settings should I use? Thanks!
I just made this coz i love citrus AND ginger. It was TERRIFIC! Throw away the skin?! It was the best part! Chicken was soft and juicy. I boiled the leftover marinade/basting liquid and dipped the meat inside. Thanks, marketman, for this recipe! =)
zena, glad this worked for you. WE have to thank Food & Wine Magazine for the recipe… :)