Rosemary Tangerine Roasted Chicken
Serves: 4 to 6
This succulent crispy chicken is redolent with the wintery flavors of rosemary and tart-sweet tangerine. It makes a gorgeous presentation at your table.
- 4 tangerines Add to list
- 1 whole fryer chicken Add to list
- 2 tablespoons olive oil Add to list
- 2 tablespoons chopped rosemary Add to list
- Salt and freshly ground pepper, to taste Add to list
- 3 to 4 sprigs fresh rosemary Add to list
- 1 yellow onion, cut into large chunks Add to list
- 1/2 cup chicken broth Add to list
- 1 tablespoon honey Add to list
Preheat oven to 375° F.
Cut 1 tangerine in half and set aside. Remove the zest from 1 of the remaining tangerines and juice all 3.
Rinse the chicken inside and out and dry. Brush the skin of the chicken lightly with olive oil and sprinkle the chopped rosemary, salt and pepper all over the surface. Stuff the cavity with the halved tangerine and rosemary sprigs.
Scatter the onions in a roasting pan and place the chicken on top. Roast 18 to 20 minutes for each pound of chicken. (About 1 hour and 15 minutes for a 4-pound chicken.) Take the temperature of the chicken with an instant read thermometer by placing the thermometer in the meat of the inner thigh, not touching the bone. When the chicken reaches 165° F, pull it from the oven.
Carefully lift the chicken from the pan, pouring the juices in the cavity into the roasting pan. Place the chicken onto a carving board and tent it loosely with foil. With a wooden spoon or wire whip, scrape up all of the caramelized bits from the roasting pan, stirring them into the pan juices.
Strain the pan juices into a container to allow the fat to float to the top. Remove the fat. Pour the remainder into a wide sauté pan, add the tangerine juice and zest, the chicken broth and honey and bring to a boil. Cook, stirring occasionally, until the sauce is reduced by half. Adjust the seasoning with salt and pepper.
Carve the chicken and serve with the tangerine sauce.
Each serving: 400 cal, 22g fat (5g sat),105mg chol, 340mg sodium, 16g carb, 2g fiber, 34g protein
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.