Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
This is my favorite Passover chicken recipe. I love the bright citrus color, the freshly grated ginger, green onions and honey. Since the recipe also calls for orange zest, we usually juice the oranges after zesting. Do make sure that the oranges are flavorful. The orange flavor is important and tasteless oranges won't make the impact.The ingredient list is simple and for a couple of chickens, prep time is quick. Bake the chicken to a nice golden brown. The honey will help bring up the color. Garnish with green onions thinly sliced on the bias and fresh orange rings.
|Number of servings:||2 chickens, 8 - 12 servings|
|Main Ingredient(s):||Orange Juice|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Cut chicken into pieces, lightly salt and pepper. Set aside in a 2 gallon ziplock bag or a large bowl.
Combine all ingredients to make marinade, reserving 1/4 cup sliced green onions for the garnish. Pour marinade over chicken and toss to coat. Set aside in refrigerator for at least 8 hours or overnight.
Preheat the oven to 375'. Line a shallow baking pan with foil. Arrange chicken in pan and put into the oven for 35 - 40 minutes. Temperature should be 165' and the color golden brown.
Remove cooked chicken to serving platter and garnish with green onions and orange slices.
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