Ginger Roasted Whole Chicken
4

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Ginger Roasted Whole Chicken

  • Servings: 4
  • Prep Time: 25 MINS
  • Cook Time: 90 MINS

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Ginger Roasted Whole Chicken

Directions

Step one
Preheat oven to 425° and position rack to the lower third of the oven. In a bowl mix the butter, minced garlic, grated ginger, salt and pepper. Pat the chicken dry with a paper towel.
Step two
Rub the butter mixture evenly over the whole chicken. Sprinkle with salt and pepper. Set the chicken breast side up in a roasting pan with rack. Scatter the onion, garlic cloves, ginger slices, chilies, lemongrass, wine and ½ cup water.
Step three
Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs turn the chicken breast side down and roast for an additional 20 minutes, until the skin is lightly browned. With tong turn the chicken breast side up again. Add the remaining ½ cup water. Roast for 20 minutes longer until the internal temperature at the inner thigh reads 165° with instant read thermometer.
Step four
Now tilt the chicken to drain the cavity juices into the pan. Transfer the whole chicken to a cutting board and let rest. Remove the rack from the pan to spoon off the fat from the top of the drippings. Set the pan over high heat add the stock and cool. Carve the chicken and pass the chunky jus at the table.

Ingredients

4-5 lb ROXY™ Organic Whole Chicken
2 tbsp softened unsalted butter
cloves garlic, one minced
1 tbsp peeled grated ginger plus 12 peeled slices
  Kosher salt and freshly ground pepper
onion quartered
serrano chilies, seeded and thin sliced
lime quartered
1 cup water
1 tbsp lemongrass paste
1/4 cup Sauvignon Blanc wine
1/4 cup chicken stock

Directions

Step one
Preheat oven to 425° and position rack to the lower third of the oven. In a bowl mix the butter, minced garlic, grated ginger, salt and pepper. Pat the chicken dry with a paper towel.
Step two
Rub the butter mixture evenly over the whole chicken. Sprinkle with salt and pepper. Set the chicken breast side up in a roasting pan with rack. Scatter the onion, garlic cloves, ginger slices, chilies, lemongrass, wine and ½ cup water.
Step three
Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs turn the chicken breast side down and roast for an additional 20 minutes, until the skin is lightly browned. With tong turn the chicken breast side up again. Add the remaining ½ cup water. Roast for 20 minutes longer until the internal temperature at the inner thigh reads 165° with instant read thermometer.
Step four
Now tilt the chicken to drain the cavity juices into the pan. Transfer the whole chicken to a cutting board and let rest. Remove the rack from the pan to spoon off the fat from the top of the drippings. Set the pan over high heat add the stock and cool. Carve the chicken and pass the chunky jus at the table.