Whole Roasted Chicken Infused W/tangerines & Rosemary W/tang - BigOven 14356

Whole Roasted Chicken Infused W/tangerines & Rosemary W/tang

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Try this Whole Roasted Chicken Infused W/tangerines & Rosemary W/tang recipe, or contribute your own. "Butter" and "Chicken" are two tags used to describe Whole Roasted Chicken Infused W/tangerines & Rosemary W/tang.


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4 Sprigs fresh rosemary
2 tb Unsalted butter
8 Roasted new potatoes; cut
2 sprigs Fresh rosemary
1 tb Honey
Salt and pepper
1 Whole chicken; about 4
3 Tangerines; cut into fourths
1 c Assorted roasted baby root
1 c Fresh tangerine juice
1 Yellow onion; cut into
Salt and pepper

Original recipe makes 1



ESSENCE OF EMERIL SHOW#EE2311 Preheat the oven to 400 degrees F. Rub the entire chicken with the butter. Season the chicken with salt, pepper, and Essence, including the cavity and the area between the skin and the breast meat. Season with onions and tangerines with salt and pepper. Stuff the cavity with the onions, tangerines, and fresh rosemary. Place the chicken on a rack in a roasting pan. Place in the oven. Roast the chicken for 45 minutes to an hour or until the juices run clear. After the chicken has roasted for 20 minutes, bast the entire bird with the pan drippings. Bast every ten minutes. For the glaze: Remove the chicken from the oven and allow to rest, reserving the pan drippings. In a hot saute pan, add the pan drippings, tangerine juice, and honey . Season with salt and pepper. Reduce the sauce to 1/2 cup, about 8 to 10 minutes. Place the roasted chicken on a platter. Arrange the roasted vegetables around the roasted chicken. Drizzle the sauce over the chicken and garnish with Essence and fresh rosemary. Yield: 4 servings Posted to recipelu-digest by molony on Feb 28, 1998

Calories Per Serving: 4836 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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