This Whole Roasted Chicken is a show-stopping centerpiece that combines savory richness with bright citrus notes. The bird is seasoned with butter, salt, pepper, and a hint of Essence seasoning, then stuffed with fresh rosemary, onion, and tangerines to infuse the meat with aromatic flavor as it roasts. The result is incredibly juicy meat with crispy, golden skin. The accompanying glaze, made from pan drippings, fresh tangerine juice, and honey, adds a glossy, sweet-tart finish that cuts through the richness. Served with roasted root vegetables and new potatoes, this dish is perfect for Sunday dinners, holiday gatherings, or any occasion where you want to impress guests with a home-cooked meal that tastes elegant yet comforting.
Whole Roasted Chicken With A Tangerine Glaze
Description
This Whole Roasted Chicken is a show-stopping centerpiece that combines savory richness with bright citrus notes. The bird is seasoned with butter, salt, pepper, and a hint of Essence seasoning, then stuffed with fresh rosemary, onion, and tangerines to infuse the meat with aromatic flavor as it roasts. The result is incredibly juicy meat with crispy, golden skin. The accompanying glaze, made from pan drippings, fresh tangerine juice, and honey, adds a glossy, sweet-tart finish that cuts through the richness. Served with roasted root vegetables and new potatoes, this dish is perfect for Sunday dinners, holiday gatherings, or any occasion where you want to impress guests with a home-cooked meal that tastes elegant yet comforting.Ingredients
Directions
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Preheat the oven to 400 degrees F (204ðC).
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Pat the chicken dry with paper towels. Rub the entire chicken with 2 tablespoons of unsalted butter, ensuring you get under the skin on the breast.
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Season the chicken generously with salt, pepper, and Essence, both inside the cavity and between the skin and the breast meat.
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Cut 1 yellow onion into fourths and 3 tangerines into fourths. Season these pieces lightly with salt and pepper.
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Stuff the chicken cavity with the seasoned onion quarters, tangerine quarters, and 4 sprigs of fresh rosemary.
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Place the chicken on a rack set inside a roasting pan.
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Roast in the preheated oven for 45 minutes to 1 hour, or until the juices run clear when pierced with a thermometer and the internal temperature reaches 165 degrees F.
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After the first 20 minutes of roasting, baste the chicken with the pan drippings. Continue to baste every 10 minutes until done.
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Once cooked, remove the chicken from the oven and transfer it to a platter to rest. Reserve the pan drippings.
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To make the glaze, pour the reserved pan drippings into a hot sauté pan. Add 1 cup of fresh tangerine juice and 1 tablespoon of honey.
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Season the sauce with salt and pepper. Bring to a simmer and reduce over medium heat until the sauce thickens slightly and reduces to about 1/2 cup, approximately 8 to 10 minutes.
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Arrange 8 roasted new potato wedges and 1 cup of assorted roasted baby root vegetables (such as carrots and beets) around the resting chicken on the platter.
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Drizzle the tangerine glaze over the chicken. Garnish with a sprinkle of Essence seasoning and 2 fresh rosemary sprigs. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 89.6kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 1.2g6%
- Cholesterol 33.4mg12%
- Sodium 30.8mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
