clementine chicken

This one takes awhile, but it's worth it.

1 6lb. roasting chicken
6 clementines
6 sprigs of rosemary
4 garlic cloves, sliced
3 tablespoons olive oil
1/4 cup white wine
1/4 cup honey
salt and pepper

Cut three of the clementines in half and stuff them inside the chicken, along with the rosemary and the garlic. Put the chicken in a roasting pan, or on a roasting rack, and rub with the olive oil. Cut the other three clementines and squeeze the juice over the top of the chicken, then put the oranges in the bottom of the roaster. Pour the wine over the top of the bird and then the honey; sprinkle with salt and pepper. Cook in a 425 degree oven for twenty minutes, then add

1/2 cup chicken stock

and cover, using either the lid to the roaster or aluminum foil. Lower the oven temperature to 375 and cook for 40 minutes. Add another

1/2 cup chicken stock

and cook for another 45-50 minutes, until you get a reading of 165 degrees with a meat thermometer stuck in the inner thigh. Put the chicken on a platter and let it rest 10-15 minutes. Remove the clementines and pour the pan juices into a clear measuring cup; skim off the fat and pour the juices into a large saute pan; turn on high heat and reduce by half. Cut the chicken and top with the pan sauce to serve.

I added some small red bliss potatoes (tossed in oil, salt, and pepper) when I added the last of the stock and let them finish cooking with the chicken. They were awesome. I got the basic idea for the recipe here.

Peace,
Milton