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Today is September 27, 2022

Orange Tangerine Roast Chicken



2 tangerines, halved (may substitute oranges)
1 roasting chicken, 6 to 7 lbs.
1/4 cup butter, at room temperature
3/4 tsp. crushed dried rosemary
3/4 tsp. salt
1/2 tsp. cracked pepper
1/2 cup white wine or chicken stock
1/4 cup orange marmalade
Orange and tangerine slices and fresh herbs for garnish, optional


Preheat oven to 350 F. Grate 1 1/2 teaspoons zest and squeeze 2/3 cup juice from tangerines; reserve separately. Place squeezed tangerine halves in cavity of chicken. Transfer chicken to roasting pan. Combine butter, rosemary, salt, pepper and reserved zest; rub over chicken. Truss if desired. Combine wine and reserved tangerine juice; pour over chicken. Roast 1 hour 45 minutes or until thermometer inserted into thickest part of thigh away from the bone registers 180 F, brushing marmalade over chicken during the last 5 minutes. Let stand 20 minutes before carving. Garnish with fresh tangerines and herb sprigs, if desired.


From “Something is Always Cooking at Ellisville First United Methodist Church”

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