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Ginger Orange and Curry Roasted Chicken

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

Pan roasting chicken is incredibly easy when you spatchcock the sucker, which means to remove the backbone so that the chicken can lay flat into the pan. Another plus to spatchcocking – more crispy skin and more even cooking.

Ingredients

  • 3-½ pounds Whole Chicken
  • 6 slices Fresh Ginger
  • 2 teaspoons Kosher Or Sea Salt (or 1 Tsp Table Salt)
  • ½ teaspoons Ginger Powder
  • 1 teaspoon Curry Powder
  • ½ teaspoons Freshly Ground Black Pepper
  • 2 Tablespoons Cooking Oil (canola, Vegetable, Peanut)
  • ¼ cups White Wine
  • 1 whole Orange, Cut Into 4 Sections

Preparation

Preheat your oven to 475F.

1. Turn the chicken breast-side down. Using a pair of sharp kitchen shears, begin cutting 3/4″ to the right side of the backbone and cut all the way to the other end. Repeat with the left side. Discard the backbone (or save for stock). Lay the chicken flat on the cutting board, skin side up. Use the palm of your hands to press down on the breast to break the rib bones and flatten. Pat the chicken on both sides very dry. Season the chicken on both sides with salt, ginger powder, curry powder and pepper.

2. Heat a large oven-safe frying pan (I prefer cast-iron) large enough to fit the chicken over high heat. When the pan is very hot, add the cooking oil and swirl to coat. Carefully lay the chicken skin side down in the pan. Scatter the ginger and oranges around the bird. Let cook for 2 minutes. Turn off stove, place the entire pan into the oven for 10 minutes.

3. After 10 minutes, remove from the oven and carefully turn the bird over so it is skin side up. The skin should be browned. Return pan to the oven and roast for 25 to 30 minutes, or until the thickest part of the breast not touching bone is 165F. Remove the bird from the pan and tent with tin foil to keep warm.

4. Keep the orange wedges. Discard all but 3 tablespoons of the pan drippings from the pan. Place the pan onto your stove top and turn the heat to medium-low. Pour in the white wine and scrape the surface of the pan to loosen any bits. Squeeze 2 of the roasted orange wedges into the pan and reduce sauce by half. Taste and season with salt and pepper. Pour over chicken.

6 Comments

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Ruth on 4.3.2011

I would like to tell you what I changed about this recipe. I really liked it as I made it. I used 4 bone-in, skin-on chicken breasts instead of the whole chicken. I used two oranges. I used no ginger. I also rubbed garlic powder and onion powder on the chicken. I also added some coconut to it.

I really enjoyed the sauce. My mom said she would have liked the sauce sweeter–the oranges were probably a little bitter.

I paired this with oriental rice, corn on the cob, and steamed carrots/broccoli.

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Natalie | Perry's Plate on 11.4.2009

We loved it, too!! Spatchcocking was easier than I thought it would be. I’m gradually getting over my fear of whole chickens. Thank you!

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mamaonthewater on 10.17.2009

Very good dinner-it pleased the whole family!

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jenclevette on 9.20.2009

Made it for dinner! Excellent, will make again.

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Queen B on 9.20.2009

this looks a m a z i n g !!

One Review

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Profile photo of Natalie | Perry's Plate

Natalie | Perry's Plate on 5.19.2010

We loved it, too!! Spatchcocking was easier than I thought it would be. I’m gradually getting over my fear of whole chickens. Thank you!

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