Orange Ginger Chicken

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Ingredients
Instructions
Nutrition

This Paleo Orange Ginger Chicken recipe is a great way to roast an entire chicken. The recipe is also child friendly –Orange Ginger Chicken is my younger son’s all time favorite dinner recipe.

My husband called and said he had to work late tonight. However, the boys and I were much too hungry to wait. So, before we ate, I snapped a photo of dinner and emailed it to him. I kept a plate warm in the oven, until he made it home.

Ingredients
Serves:
6
Print Recipe
  • 1 whole chicken (2-3 pounds)
  • 1 teaspoon orange zest
  • 1 cup orange juice
  • 1 tablespoon ume plum vinegar
  • 1 tablespoon ginger, fresh minced
  • 1 clove garlic, finely minced
  • 1 tablespoon grapeseed oil or olive oil
  • (fresh orange, to garnish)
Instructions
  1. Place chicken in a large 9 x 13 inch baking dish
  2. Whisk zest, juice, vinegar, ginger, garlic, and olive oil together in a medium bowl and pour over chicken
  3. Marinate chicken in fridge for 3 hours
  4. Bake chicken at 350°F for 1 hour
  5. Turn off oven and let chicken sit in oven for one half hour to set juices
  6. Transfer chicken to a platter and garnish with fresh orange slices; then serve

We love having this Orange Ginger Chicken recipe with Oven Roasted Broccoli, smothered in Cranberry Sauce and Gravy.

Here are some of my other recipes for roasting a whole chicken:

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

7 responses to “Orange Ginger Chicken”

  1. I just used the marinade for this Orange-Ginger Chicken (without the orange jam) with a couple pounds of chicken breasts (cubed). After marinating, I stir-fried the chicken. When the chicken was completely cooked (and veggies ready), I added a thickening slurry (arrowroot) to the marinade and poured it all in the wok to thicken. This turned out to be a very tasty stir-fry.

  2. I thought I would share my version of this roast chicken. I did not have some of the ingredients and so improvised with a jelly jar of homemade, low sugar peach jam and a cup of water for the orange juice. I also replaced the plum vinegar with rice vinegar. The remaining ingredients were the same. It took a little longer to roast and I neglected to spoon the sauce over the chicken. Toward the end, I noticed the sauce getting a little dark and so addes some water to the pan. The chicken had a delicious flavor and the sauce was excellent over rice and baked potatoes. Thank you for a great springboard for dinner last night!

  3. Hi Lynette,

    Thanks for your comment. You can always look up recipes in the “search” box on the upper right hand side of my site.

    I haven’t ever posted a mole recipe, though, so maybe it was something you found on another blog?

    Elana

  4. hi – a few months back i saw a recipie for mole and did not bookmark it but now i can’t find it in the archives – could you plz send it to me or tell me where to find it – ty lynette

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