Ingredients:
2 tangerines (halved)
1 6-7lb chicken
¼ cup butter (room temperature)
¾ tsp rosemary (dried and crushed)
¾ tsp salt
½ tsp pepper
½ cup fat-free chicken broth
¼ cup orange marmalade (low-sugar)
Directions:
- Preheat oven to 350 degrees F.
- Grate 1 teaspoon of zest from the tangerines. Squeeze out ⅔ cup of tangerine juice and set aside. Place the tangerine halves in cavity of the chicken.
- Put into 11 x 14” roasting pan. Combine together the butter, dried rosemary, salt, pepper, and zest. Spread the mixture evenly over chicken.
- Combine the broth and tangerine juice and pour all over chicken.
- Roast the chicken for 1 hour and 45 minutes or until chicken is at 160 degrees F.
- Brush the marmalade onto chicken in last 5 minutes of cooking. Let sit for 20 minutes.