Ginger Citrus Roasted Chicken with Japanese Turnips

New style of roasting chicken

A sensational chicken dish where the abundance of ginger does not overpower anything. Rather, it adds a depth of flavor that is immensely satisfying. Lightly buttered egg noodles are the perfect accompaniment, made divine by spooning on some of the pan sauce.
1/4 cup chopped ginger
1 clove garlic
1 lemon
1 orange
3 tablespoons olive oil
3 tablespoons honey
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 chicken, 4.5 to 5 lbs
1/2 large onion, cut into 4 wedges
1 bunch white turnips, halved (or quartered if large), drizzled with olive oil, seasoned with salt and pepper
1 Place ginger and garlic into blender. Zest the lemon and the orange and add zest to blender. Add the olive oil, honey, paprika, salt and pepper and blend until almost smooth.

2 Reserve 2 tablespoons of this mixture, then rub the chicken inside and out with the remaining mixture. Refrigerate, uncovered, for 2 to 4 hours. Remove from refrigerator 1 hour before roasting.

3 Preheat oven to 425°. Add juice from lemon and orange to reserved ginger mixture, then stuff cavity of the chicken with lemon and orange rinds.

4 Place onion wedges in roasting pan, drizzle with a bit of olive oil, then place chicken on onion bed. Roast for 15 minutes.

5 Baste chicken with some of the reserved juice/ginger mixture, then place turnips in roasting pan. Reduce heat to 350°, and continue to roast 45-60 minutes until done, basting 2 more times.

servings  use metric
original recipe yield: 2 Servings

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