Spice-Tent Roasted Chicken
- Gluten free
- Lactose free
- Peanut free
- Nut free
Ingredients
- 1 small onion, grated
- 1/4 cup (50 mL) orange juice
- 2 tbsp (30 mL) brown sugar
- 1/2 tsp (2 mL) finely grated lime peel
- 1 tbsp (15 mL) lime juice
- 1 large clove garlic, minced
- 1 tbsp (15 mL) finely grated gingerroot
- 1 tsp (5 mL) each cinnamon and dried oregano
- 1/2 tsp (2 mL) ground coriander seeds
- 1/4 tsp (1 mL) ground cardamom
- 1/4 tsp (1 mL) each salt and pepper
- 2 whole roasting chickens (about 4 lb/2 kg each)
Preparation
Stir together onion, orange juice, brown sugar, lime peel, juice, garlic, ginger, cinnamon, oregano, coriander, cardamom, salt and pepper.
Rinse chickens inside and out, removing giblets and neck if in the cavities. Pat dry. Place chickens in a large bowl or in zip-top bags. Pour in orange-juice mixture, turning chickens to coat all over. Cover tightly and let marinate for at least 4 hours or up to 2 days.
Preheat oven to 375F (190C). Bring chickens to room temperature for 30 minutes, then place on a rack set over a roasting pan. Roast in the oven for about 1-1/2 hours or until an instant-read thermometer inserted into the body near the inner thigh reads 180F (82C). Let rest for 10 minutes before carving. Remove skin (optional).
Makes 6 to 8 servings.
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...