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Cook Time
1 hourIngredients
- 1 cup Florida Orange Juice
- ¼ cup Florida Orange zest
- 2 tbsp. ancho chili powder
- 2 tbsp. lemon pepper seasoning
- ¼ cup brown sugar
- 2 tbsp. kosher salt
- 2 whole chickens, 3–5 lbs. each
- 2 cups ginger ale
- 2 tbsp. ginger, minced
- 2 cups carrots, thinly sliced
Instructions
- Combine the orange zest, ancho chili powder, lemon pepper seasoning, brown sugar and salt. Rub the chickens both inside and out and allow to sit in the refrigerator for 1 hour.
- Place the chickens into a preheated 375º F oven for 10 minutes. Turn heat down to 300º F and continue roasting for 30–40 minutes. Remove from oven and allow the chickens to rest for 15 minutes prior to cutting.
- While the chickens are resting, place the orange juice, ginger ale, ginger and thinly sliced carrots into a 2-quart pot and bring to a simmer. Cook the carrots until fork tender, approximately 4–5 minutes. Remove the carrots and reduce the liquid to ½ cup.
- Quarter the rotisserie chicken and lay over equal amounts of gingered carrots. Spoon reduced sauce around chicken and serve.
Nutrition Facts
10 servings
Serving size(385g)
Amount per serving
Calories400
% Daily Value*
Total Fat 23g36%
Saturated Fat 7g41%
Trans Fat 0g
Cholesterol 114mg38%
Sodium 1551mg67%
Total Carbohydrate 17g6%
Dietary Fiber 2g8%
Total Sugars 13g
Protein 29g58%
Vitamin D 0mcg2%
Calcium 49mg5%
Iron 2mg11%
Potassium 480mg14%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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