Comments on: Ginger Orange and Curry Roasted Chicken

By: Ruth

Ruth — Mon, 04 Apr 2011 02:00:34 +0000

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.

By: Natalie (Perrys\' Plate)

Natalie (Perrys\' Plate) — Wed, 19 May 2010 04:33:36 +0000

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!

By: Natalie (Perrys\' Plate)

Natalie (Perrys\' Plate) — Thu, 05 Nov 2009 06:00:27 +0000

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!

By: mamaonthewater

mamaonthewater — Sat, 17 Oct 2009 19:01:45 +0000

Very good dinner-it pleased the whole family!

By: jenclevette

jenclevette — Sun, 20 Sep 2009 22:44:59 +0000

Made it for dinner! Excellent, will make again.

By: Queen B

Queen B — Sun, 20 Sep 2009 22:28:42 +0000

this looks a m a z i n g !!

By: msholiday

msholiday — Fri, 18 Sep 2009 14:02:04 +0000

This is a great recipe, we all loved it. Definitely a 5 mitts.