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| ORANGE-TANGERINE ROAST CHICKEN | |
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2 tangerines, halved 1 6-7 lb. roasting chicken 1/4 cup butter at room temperature 3/4 tsp. crushed dried rosemary 3/4 tsp salt 1/2 tsp cracked black pepper 1/2 cup fat-free chicken broth 1/4 cup low-sugar orange marmalade Preheat oven to 350°F. Grate 1-1/2 teaspoons zest from tangerines. Squeeze 2/3 cup juice from tangerines, reserve both separately. Place squeezed tangerine halves in cavity of chicken. Transfer chicken to roasting pan. In a bowl, combine butter, dried rosemary, salt, pepper, and reserved zest. Rub mix over chicken. Combine broth and reserved tangerine juice. Pour over chicken. Roast 1 hr and 45 minutes or until chicken registers 160°F at the breast and is cooked through. Brush marmalade over chicken during the last 5 minutes of cooking. Let stand for 20 minutes before carving. This chicken is absolutely delicious! Submitted by: Sherry Monfils | |
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recipe reviews #33480
Eileen (United States) says:
I baked a 5 lb chicken and after 2 hours and 15 minutes it still was not done inside, near the thigh/backbone. I had to put it back in the oven for another 15-20 minutes. My other side dishes then had to be reheated 15 minutes later. I won't use this recipe again with a 5 pounder. I may try it with quarters.
#60055
Linda (Alabama) says:
I used a 6# roasting chicken. I baked 1hr at 375°F, and the last 45 mins. at 350°F. The chicken was thoroughly done. The skin was a beautiful golden brown. The meat was very tender and juicy. However, for me, there was not much flavor. I used fresh rosemary in the butter, I even rubbed the butter mix under the breast skin. I sliced off the leftover chicken and put in a freezer bag. I thawed the meat out 3 weeks later for another recipe. The meat was still moist and was good in the recipe.
#110724
Ashley Denoon (Alberta) says:
Also if you add some cinnamon and ginger (powder or fresh are both good!) it is delicious!!
#176480
Jena (Illinois) says:
Ashley, how much Cinnamon and Ginger did you add to the recipe?
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