Yield: Makes 4 Servings
1 cup Florida Orange Juice
1/4 cup Florida Orange zest
2 tablespoons Ancho chili powder
2 tablespoons Lemon pepper
1/4 cup Brown sugar
2 tablespoons Kosher salt
2 each Whole chickens, 3–5 lbs. each
2 cups Ginger ale
2 tablespoons Ginger, minced
2 cups Carrots, thinly sliced
Combine the orange zest, ancho chili, lemon pepper, brown sugar and salt. Rub the chickens both inside and out; allow to sit in the refrigerator for 1 hour.
Place the chickens into a preheated 375ºF oven for 10 minutes. Turn heat down to 300ºF and continue roasting for 30–40 minutes. 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; bring to a simmer. Cook the carrots until fork tender, approximately 4–5 minutes. Remove the carrots and reduce the liquid to 1/2 cup.
Quarter the rotisserie chicken and lay over equal amounts of gingered carrots. Spoon reduced sauce around.