Tangerine Roasted Chicken

Prep Time:
15 min
Cook Time:
1 hr 10 min
Serves:
4 servings

Ingredients

1 whole chicken, about 4 pounds
2 tablespoons unsalted butter
Salt and pepper
Essence, recipe follows
1 yellow onion, quartered
3 tangerines, quartered
4 sprigs fresh rosemary
1 cup fresh tangerine juice
1 tablespoon honey
Salt and pepper


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, baste the entire bird with the pan drippings. Baste 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.



Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup