ORANGE TANGERINE ROAST CHICKEN

By shygirl

Ingredients

• 2 tangerines, halved
• 1 roasting chicken, 6 – 7 lbs.
• ¼ cup of butter at room temperature
• ¾ tsp. crushed dried rosemary
• ¾ tsp. salt
• ½ tbsp. cracked pepper
• ½ cup white wine or chicken broth
• ¼ cup orange marmalade
• Orange and tangerine slices and fresh herb sprigs, optional

Preparation

Step 1

Preheat oven to 350deg. Grate 1 ½ tsp. zest and squeeze 2/3 cup juice from tangerines; reserve separate halves in cavity of chicken. Transfer chicken to roasting pan. Combine butter, dried rosemary, salt, pepper and reserved zest; rub over chicken, truss if desired.

Combine wine and reserved tangerine juice; pour over chicken. Roast 1 hour, 45minutes or until thermometer inserted into thickest part of thigh away from bone registers 180deg. Brushing marmalade over chicken during last 5 minutes. Let stand 20 minutes before carving. Skim and discard fat from pan juices; serve with chicken. If desired, garnish with fruit slices and herb sprigs.


Serves: 6