Roast chicken

Tags: main dish, hearty
Adina Steiman: This recipe makes what is simply the best roasted chicken I have every tasted. It's really easy to prepare, and because the marinade is rubbed both over and under the skin, the meat is tender and aromatic
. 11 steps
1 chicken wash and dry thoroughly, discard giblets Work an opening in the skin under the breasts, starting with the cavity end. Rub the marinade directly onto the breast meat, taking care not to leave uneven clumps of marinade. Work down from the breast towards the thighs, if possible, and from the thighs rub marinade into the meat of the drumsticks. If any part of the chicken is inaccessible though naturally separable openings, use a knife to create one. You should only have to make one or two artifical openings: if you make too many, the chicken will dry out when roasted. Usually you will only need to make openings for the drumsticks. Use the remaing marinade to cover the chocken on top of the skin. Marinade for as long as you can, preferably 2 hours, but it will come out fine even if you don't Put a few orange slices into the cavity. Roast in moderately hot oven until golden brown, about 10 minutes per pound.
6-10 cloved garlic mince combine
1 1/2 inch fresh ginger peel, mince
juice of 1 1/2 lemons
1 teaspoon lemon rind grated
2/3 cup olive oil
1 1/2 tablespoons fresh rosemary chopped chopped
1 1/2 tablespoons fresh thyme
1 teaspoon cayenne pepper
1/4 teaspoon salt
orange sliced
Serve with roasted garlic potatoes, baked at the same time as the chicken, and crispy green beans.