The Pioneer Woman Tasty Kitchen
Profile Photo

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

Prep:

Cook:

Level: Intermediate

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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

You must be logged in to post a comment.

Profile photo of Ruth

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.

Profile photo of Natalie | Perry's Plate

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!

Profile photo of mamaonthewater

mamaonthewater on 10.17.2009

Very good dinner-it pleased the whole family!

Profile photo of jenclevette

jenclevette on 9.20.2009

Made it for dinner! Excellent, will make again.

Profile photo of Queen B

Queen B on 9.20.2009

this looks a m a z i n g !!

One Review

You must be logged in to post a review.

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!

Related Recipes

Pizza Style Hot Dogs
Profile Photo by Dax Phillips in Main Courses
A classic wiener transformed into everything you love about a great...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Peach Prosciutto Stuffed Chicken Breast with Queso de Freir
Profile Photo by In Good Flavor in Main Courses
Succulent chicken breast stuffed with peach, basil, agave nectar, prosciutto, and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Tomato Mozzarella Chicken
Profile Photo by Lindsay @ Veggie Balance in Main Courses
Tomato mozzarella chicken right off the grill with a balsamic glaze...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Hearty, Italian-Style Meat Sauce with Penne
Profile Photo by Jenna in Main Courses
A hearty, easy-to-make weeknight meal for you & your family to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Prawns, arugula and grape tomatoes
Profile Photo by sugarlovespices in Main Courses
A fusion of Italian and Asian: the blending of Asian and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate