Citrus and Ginger Roasted Chicken.
Friday's dinner (I would have preferred to order pizza, but opted not to be lazy), from Food & Wine.
Another case of 'I really should have read the recipe all the way through first...'; as I was preparing to start cooking, I noticed the ingredients called for a whole chicken, with skin on.
Yeah, we don't have one of those.
When we buy chicken (for Matt), we get boneless, skinless, breasts (I always worry about typing that...who knows what searches will lead here, or who might be blocked from entering, based on that one term?).
Time to improvise.
The directions were to zest both an orange and a lemon, and grate ginger; stuff it into the salted and peppered cavity of the chicken.
So, I cut a pocket into Matt's chicken and my Veat, did the S&P thing, then added the zest/ginger combo, as well as slices of the zested lemon and orange.
I set the chicken/Veat on coils of aluminum foil, in roasting pans.
Then, juice another lemon and orange. To juice add more grated ginger, honey, and olive oil.
Baste chicken/Veat with juices, and bake...basting every 20 minutes. For a full chicken, cooking time is around 1 1/4 hours. My version took about fifty minutes to bake through.
Nice and citrus-y, with a light ginger note. Served it with wild rice and a green salad. Good stuff.