I recently posted a recipe using a whole chicken seasoned with honey, ginger & garlic . I really like the ease of roasting the bird in its entirety. I really don’t like the part when dinner is over and there is meat to be pulled away from the carcass and bones. I guess I don’t mind it so much because I made roasted chicken again, this time using a Honey Tangerine Glaze. Talk about easy!
This is so simple I could just jot it down here but I’ll stick with my usual formula for posting a recipe and list the ingredients and directions below. The tender leftover meat from this version makes a wonderful and spring like chicken salad or add the citrusy chicken to pasta Primavera.
Spring is in the air, or it was in the air. Temps reached 70* here yesterday and today have fallen into the low 30’s with the chance of a wintry mix. I’m ready for some lighter meals using fresh fruits and seafood. How about you? If you’re in the mood for some lighter fare try this glaze drizzled over a bowl of tossed fruit, brushed on a slab of wild-caught salmon or sprinkled on grilled shrimp.
Honey Tangerine Glaze
1 whole chicken
1 bunch of green onions, trimmed
Tangerine zest from 1-2 fruits
2 tablespoons honey
Heat oven to 350*. Wash and pat dry chicken. Rub the outside and inside of the chicken with salt and pepper. Stuff cavity of the chicken with the green onions and as many tangerines as you can fit in. Place the bird in a roasting pan on a rack and set it, uncovered in the oven.
Meanwhile mix the grated zest of 1-2 tangerines with 2 tablespoons of honey and juice of 2-3 tangerines. After the bird has roasted for about 40 minutes remove the cover and brush glaze over bird. Repeat this process every 10 minutes until the chicken is done and the juices run clear when pierced with a fork.
Remove chicken from oven, brush any remaining glaze over the entire bird and cover loosely for a few minutes. Carve and serve.