Chicken baked in a crispy crust with ginger and oranges
4 servings
100 minutes
Like all the dishes from her home repertoire, Anna never stops improving this aromatic hot chicken, constantly changing the recipe: sometimes removing, sometimes adding new ingredients to the orange-honey marinade. The only things that remain unchanged are the spiciness, for which ginger is responsible, and the golden crispy crust - it is usually eaten first.
1
Cut a quarter from one orange and set it aside. Peel the remaining part and the second whole orange, carefully removing all the white bitter membranes. Slice into rounds about half a centimeter thick.
- Oranges: 2 pieces
- Oranges: 2 pieces
2
Thoroughly dry the chicken (you can use paper kitchen towels for this) and rub it all over with vegetable oil, coarse salt, red and black pepper.
- Chicken: 1 piece
- Vegetable oil: 3 tablespoons
- Coarse salt: to taste
- Ground red pepper: to taste
3
Preheat the oven to 200 degrees. Place a layer of orange slices at the bottom of a small deep baking tray or dish. Lay the chicken breast side down on the oranges. Bake in the oven for forty minutes.
- Oranges: 2 pieces
4
Squeeze the juice from the remaining quarter of the orange into a small deep bowl. If the oranges are soft enough, this can be done by hand, then remove the seeds from the bowl.
- Oranges: 2 pieces
5
Peel the ginger and grate it. Mix orange juice with ginger, four tablespoons of honey, and add spices to taste — you can add a pinch of black and red pepper. Stir.
- Grated ginger: 40 g
- Wildflower honey: 4 tablespoons
- Spices: to taste
- Ground red pepper: to taste
6
Remove the chicken from the oven, carefully turn it breast side up, and thoroughly brush it with the ginger-orange mixture. It's easiest to do this with a special cooking brush.
- Wildflower honey: 4 tablespoons
- Grated ginger: 40 g
7
Return the baking tray with the chicken to the oven and bake for about another hour, periodically basting the chicken with the juices from the tray; the more often you do this, the faster a crust will form — and the juicier the meat will be underneath.
- Oranges: 2 pieces
8
A ready chicken with a beautiful golden crust can be placed on the table whole, slightly cooled, cut into portions, and served with baked oranges, drizzled with the juice from the pan.
