The orange and ginger really work well in this roast chicken, and it makes a great dinner.
Juice of 1 orange
Salt (to taste)
Pepper (to taste)
Start by making your marinade of minced ginger, garlic, balsamic vinegar, olive oil, white wine, orange juice, rosemary, salt, and pepper.
Mix it well and then coat the outside of the chicken thoroughly. Once that’s done, sprinkle ground cumin, and more salt and pepper on the outside of the chicken (this ensures that it’s well seasoned). Add a bit more white wine or water in the bottom of your roasting pan as well, so that there is a quarter to half inch of liquid. This will reduce as it cooks, and it will make an outstanding jus.
Stuff the chicken with the juiced orange peels and rosemary, and bake in a 350 degree over for about 1 1/2 hours (depending on the size of the chicken – the breast should reach a temperature of 165 degrees or more).
Baste the chicken regularly in the last 30-45 minutes of cooking as well. It’s a good idea to baste it at least 3 to 4 times, but a little more is better.
When the chicken is finished, take it out of the oven and baste again before letting it rest (about 15-20 minutes). When it’s ready, carve it, spoon your jus over it, and enjoy (you could also place the jus in a sauce pan and thicken it).