How To Make Roast Chicken with Aromatic Jus
Tender, juicy, and citrusy makes this delectable roast chicken a truly rich dinner meal, served with its pan juices of ginger, garlic, and orange.
Serves:
Ingredients
- 3½lbchicken
- ½small orange,quartered
- 3garlic cloves,crushed
- 2scallions
- 1fresh ginger
- 2tspkosher salt
- 1tspground fennel seeds
- ½tspfreshly ground pepper
- 2tspAsian sesame oil
- ½cupchicken broth,low-sodium
Instructions
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Preheat the oven to 425 degrees F.
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Set the chicken, breast side up, in a medium roasting pan. Loosely stuff the cavity with the orange quarters, garlic, scallions and ginger.
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In a small bowl, mix the salt with the fennel and pepper. Rub the chicken with the sesame oil and season all over with the salt mixture.
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Roast the chicken in the center of the oven for 1 hour, or until the juices run clear and an instant-read thermometer inserted in the inner thigh registers 160 degrees F.
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Carefully scoop the aromatics from the cavity into the roasting pan. Transfer the chicken to a cutting board and let rest for 10 minutes.
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Squeeze the juice from the orange quarters and discard the peels.
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Set the roasting pan over moderately high heat. Add the chicken broth and simmer for 1 minute, scraping up the browned bits from the bottom of the pan.
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Strain the pan juices into a gravy boat or small serving bowl and spoon off the fat.
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Carve the chicken and serve with the jus. Enjoy!
Nutrition
- Calories: 910.04kcal
- Fat: 62.62g
- Saturated Fat: 17.57g
- Trans Fat: 0.38g
- Monounsaturated Fat: 25.91g
- Polyunsaturated Fat: 13.87g
- Carbohydrates: 6.92g
- Fiber: 1.12g
- Sugar: 2.05g
- Protein: 75.36g
- Cholesterol: 298.57mg
- Sodium: 1085.43mg
- Calcium: 69.29mg
- Potassium: 908.77mg
- Iron: 4.02mg
- Vitamin A: 168.23µg
- Vitamin C: 15.76mg
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