Whole roasted chicken infused with tangerines and rosemar

4 servings

Ingredients

Quantity Ingredient
1 Whole chicken, about 4
Pounds
2 tablespoons Unsalted butter
Salt and pepper
Essence
1 Yellow onion, cut into
Fourths
3 Tangerines, cut into
Fourths
4 Sprigs of fresh rosemary
1 cup Fresh tangerine juice
1 tablespoon Honey
Salt and pepper
8 Roasted new potatoes, cut
Into wedges, warm
1 cup Assorted roasted baby root
Vegetables, i.e. baby
Carrots, red and
Golden beets, warm
2 Fresh rosemary sprigs

Directions

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 ½ 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

ESSENCE OF EMERIL SHOW#EE2311

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