I rarely make roast chicken, but when I do, I cannot bring myself to make any other chicken than this.  It has become my go-to dish for Rosh Hashanah and often finds its way to the Passover Seder (when I am not doing a Persian meal).  The bird is always moist, the skin sweet and crispy, and it always gets raves.  One of its secrets – an orange placed in the cavity. But it is also the combination of orange, ginger, honey, soy sauce, garlic and almonds, a perfect combination.

I hate seeing anything go to waste, so I always make chicken broth from the carcass.  Even with just the few times I make chicken, I get enough broth to meet most of my needs.  If you use the carcass to make chicken stock or broth, it becomes the chicken that keeps on giving, with all those wonderful flavors transmitted to the broth. I suggest freezing the broth in 1 and 2 cup portions.

Honey Orange Roasted Chicken

1 large roasting chicken

1 cup water

1 orange

1/2 cup orange juice

1/4 cup honey (local)

1/2 tsp ground ginger

1 1/2 tsp onion powder

juice of 1 lemon

1/4 cup soy sauce

1/2 cup slivered or chopped almonds

Preheat oven to 400F. Place the chicken in a roasting pan with 1 cup of water.  Put the peel from the orange and place it in the bird’s cavity.

Mix together the orange juice, honey, ginger, lemon juice, soy sauce and onion powder.  Mix til well combined.

Pour over the chicken, coat well.

Place the chicken in the oven for 30 minutes, baste after every 15 minutes.

Reduce the heat to 350F, and bake for another 45 minutes, again basting after every 15 minutes.

Sprinkle with almonds, cook for another 20-30 minutes til the juices run clear when you pierce the thigh.

Remove from the oven and let rest 10 minutes before cutting up.  Enjoy!

Serves 4-8 depending upon the size of your chicken.

Related articles

• recipe: brined roast chicken (cindyhkim.wordpress.com)
• Cook the Book: Roast Chicken with Balsamic Bell Peppers (youvegottotastethis.myrecipes.com)
• Kitchen Basics: Roasting Chicken (todaysnest.typepad.com)