Ginger Citrus Roast Chicken

Friday February 3, 2012


(Apologies, for the terrible, unappetizing picture — a food photog I am NOT.)

Ginger Citrus Roast Chicken

We get fresh chickens from a local “chicken man” and since the birds are smaller than the super-sized birds you find in the grocery store, we usually cook two at a time.   This time, I decided to do one roast chicken our regular way, which basically involves rubbing and cumin salt mixture all over the bird, and the second bird I decided to follow this recipe from Paleo Diet Lifestyle:

In terms of preparation, I basically followed his recipe, although I couldn’t fit as many quarters/slices in the bird as he suggests.

In terms of cooking, I followed the technique outlined in my Roast Chicken post — cook the birds, breast side down for 25 minutes on 425, then flip and cook the remaining time (45-1 hour) at 350.

Verdict:   The stuffed chicken took a lot longer to prep, and longer to cook than the cumin-rubbed chicken.   The flavor was good and complex, but not intense.   It took ~3xs as much effort to prepare this bird than my other one, but I don’t think I got 3xs the “Wow” factor out of it.  I would make it again, just to go for  a different flavor, but I can’t say it was any better than our regular ole cumin rubbed bird.

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