Orange Ginger Roasted Chicken - Cancer Nutrition Consortium

Ingredients

• 4.5-5 lbs Organic Chicken
• 1 tsp Paprika
• 1/4 tsp Ground Coriander
• 1/4 tsp Ground Cinnamon
• 1 tsp Sea Salt
• 1 Orange Zested; Juiced; Rind reserved
• 1 tsp Fresh Ginger Grated; Also add 1 finger length piece of unpeeled ginger; Halved lengthwise
• 3 Garlic Cloves
• 2 Cinnamon Sticks
• Preheat the oven to 400 degrees Fahrenheit.
• Pat the chicken dry with paper towels.
• Stir the paprika, coriander, and cinnamon together. Divide the mixture in half and stir 1⁄2 teaspoon of the salt into half.
• Rub the salted spice mixture all over the outside of the chicken. Sprinkle the remaining 1⁄2 teaspoon salt inside the chicken.
• With your palm facing downward, use your first three fingers to gently lift the skin on both sides of the breast to loosen it from the meat.
• Rub the remaining spice mixture, the orange zest, and grated ginger under the skin of each breast, massaging them lightly into the meat.
• Place the garlic, cinnamon sticks, ginger pieces, and orange rind inside the cavity along with half of the orange juice.
• Place the chicken on a roasting rack in a glass or ceramic baking dish, breast side up.
• Roast until a meat thermometer reads 160 degrees Fahrenheit when inserted in the thigh and the juice from the meat runs clear – about 1 hour.
• Let the chicken rest for at least 10 minutes before carving.
• Just before serving, pour the remaining orange juice over the chicken.