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Roast Chicken with Lemon and Ginger

3 stars based on 5 reviews Rate this Recipe

Method

1. Rub the chicken all over with half of the ginger, all of the chopped garlic, half of the lemon juice and 2 tbsp olive oil. Season with the ground cinnamon, salt and lots of freshly ground pepper.

2. Cover and marinate overnight in the fridge.

3. Preheat the oven to 180ºC.

4. Remove the chicken from the marinade and pat dry. Strain marinade and keep the ginger and garlic.

5. Rub the chicken with the remaining olive oil and place in a roasting tray. Put 3 peeled shallots, reserved garlic and ginger and as many grapes as will fit inside the chicken.

6. Roast the chicken for about 1.5 hours, until cooked through. Remove the chicken from the roasting tray, set aside and keep warm.

7. Skim fat off gravy. Add the remaining shallots to the roasting tray. Heat on the hob. Cook the shallots until softened, around 5 minutes. Add the remaining grapes, ginger, chicken stock, orange juice and any juices from the resting chicken.

8. Cook stirring over a high heat until the liquid has reduced to a thick, grape-studded sauce. Season with salt and freshly ground pepper. Add the remaining lemon juice to taste.

9. Cut up the chicken and serve at once with the sauce and grapes.

Comments Add your comment

Cooked this for our grandchildren when visiting us, went down very very well. First time I had tried such a flavoured way of cooking chicken. Brilliant recipe. Will definitely cook my chicken this way again. I was not sure on the stock/gravy but it worked a treat.

by Granny1 on Sun Nov 21 2010 reply to this comment