Ingredients
- 3 oranges
- 1/4 cup honey
- 4 green onions
- 1 roasting chicken, 6-7 lb.
- 1 Tbsp. olive oil
- 1 tea. salt
- 1/2 tea. ground ginger
- 1/2 tea. roasted ground coriander
- 1/2 tea. garlic powder
- 1/4 tea. pepper
Preparation
Step 1
Preheat oven to 350 degrees. Quarter 1 orange; reserve. Grate 1/2 tea. zest and squeeze 1/2 cup juice from remaining oranges. In small pot, combine juice, honey and zest. Bring to boil over medium, high heat. Cook until slightly thickened, 5 minutes. Remove from heat.
Thinly slice 2 green onions. Cut remaining 2 green onions into 2" long pieces. Place chicken in roasting pan; fill cavity with orange quarters and green onion pieces. Combine oil, 1/2 tea. salt, ginger, coriander, garlic powder and pepper; rub over chicken. Truss if desired.
Roast 1 hour 50 minutes or until thermometer inserted into thickest part of thigh away from bone registers 180 degrees, brushing with reserved orange mixture during last 15 minutes of cooking.
Let stand 20 minutes before carving.