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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.
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