This easy orange and ginger roast chicken
is sure to please even the pickiest eaters during Passover
and is one of many recipes offered on AJT’s website.

From Belinda Ossip, JF&CS

Serves 6

Ingredients 1 5-to-7-pound chicken 1 teaspoon paprika ¼ teaspoon ground coriander ¼ teaspoon ground cinnamon 1½ teaspoons sea salt 2 oranges, zested and juiced, rind reserved 1 teaspoon grated fresh ginger, plus 1 3-inch piece of unpeeled fresh ginger, halved lengthwise 2 cloves garlic 2 cinnamon sticks

Preheat the oven to 400 degrees. Pat the chicken dry with paper towels. Mix the paprika, coriander and cinnamon, then divide the mixture in half and stir 1 teaspoon of salt into half. Rub the salted spice mixture over the outside of the chicken. Sprinkle the remaining ½ teaspoon salt inside the chicken.

Using your fingers, gently lift the skin on both sides of the breast to loosen it from the meat. Rub the remaining spice mixture, the orange zest and the grated ginger under the skin of each breast, massaging lightly into the meat. Place the garlic, cinnamon sticks, ginger pieces and orange rind inside the cavity along with half the orange juice.

Place the chicken on a roasting rack in a baking dish, breast side up. Roast until a meat thermometer reads 165 degrees when inserted into the thigh and the juice runs clear, about 1 hour. Let the chicken rest at least 10 minutes before carving. Just before serving, pour the remaining orange juice over the chicken.

Tip: Let the chicken marinate 4 to 24 hours to enhance the flavor of the spices and orange.

The Paula Shoyer recipes are reprinted with permission from “New Passover Menu,” copyright 2015 by Paula Shoyer, Sterling Publishing Co. Inc.

Belinda Ossip is a holistic health practitioner for Jewish Family & Career Services’ Health Power Initiative who provides health consultations and workshops to all divisions within the agency as well as to the staff. She received her training as a certified holistic health coach from the Institute for Integrative Nutrition in New York and received a certificate in plant-based nutrition from eCornell, a subsidiary of Cornell University.