Roast Chicken with Tangerines
Ingredient
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One 6-pound roasting chicken
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2 garlic cloves, thinly sliced
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6 rosemary sprigs
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3 tangerines, washed and halved
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2 tablespoons extra-virgin olive oil
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1/2 cup dry white wine
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1/4 cup honey
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Salt and freshly ground pepper
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1 3/4 cups chicken stock or low-sodium broth
Direction
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Preheat the oven to 425°. Set the chicken on a rack in a roasting pan and stuff the cavity with the garlic, rosemary and 4 of the tangerine halves. Tie the legs together. Juice the remaining 2 tangerine halves. Rub the oil over the chicken. Pour the wine and tangerine juice over the chicken, drizzle on the honey and season with salt and pepper.
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Roast the chicken for 20 minutes. Add 1 cup of the broth to the pan, cover the pan with foil and reduce the oven temperature to 375°. Roast the chicken for 40 minutes. Add the remaining 3/4 cup of broth to the roasting pan. Cover and roast for 50 minutes longer, or until an instant-read thermometer inserted in an inner thigh registers 165°.
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Transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan juices into a saucepan and skim the fat. Carve the chicken and serve with the pan juices.
