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Roasted Chicken with Tangerine Glaze

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  • Prep 20 min
  • Total 2 hr 0 min
  • Ingredients 16
  • Servings 6
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I really like baking a whole chicken because it always looks so nice when placed on the dining table. You can use different herbs and flavors and they offer a variety of pieces to choose from. In my family, for example, the kids always want the legs, while my husband likes the breast and I prefer the thighs. This recipe combines sweet and juicy tangerines with rich flavor of vegetables like potatoes, rutabagas, turnips and carrots.
by Silvia Martinez
Updated Sep 16, 2015
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Ingredients

  • 1 whole chicken 5-6 lbs
  • 3 tablespoons melted butter
  • 3 tangerines, divided
  • 1 yellow onion, divided
  • 3-4 sprigs of fresh rosemary
  • 1 teaspoon salt
  • 1 tablespoon pepper
  • 1 tablespoon of ground dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried orange zest
  • 2 red potatoes
  • 1 rutabaga
  • 3 turnips
  • 12 mini carrots
  • 2 tablespoons honey

Directions

  • 1
    Preheat the oven to 400°F.
  • 2
    Clean, wash and dry the chicken using paper towels. Use a kitchen brush to cover the surface of the chicken in butter as well as the interior.
  • 3
    Cut one of the tangerines into quarters. Cut the onion into quarters. Fill the chicken with all the tangerines, two quarters of onion and the rosemary. Set the rest of the onion aside.
  • 4
    Mix the salt, pepper, thyme, garlic, paprika and orange zest in a bowl. Set aside two tablespoons of this mixture. Use the rest to cover the chicken completely.
  • 5
    Bake for about one hour or until the chicken is cooked and has an internal temperature of 165°F.
  • 6
    Be sure to baste the chicken a couple of times. If you notice the skin browning too quickly, cover the chicken with aluminum foil.
  • 7
    In the meantime, peel and cut the potatoes, rutabaga and turnips into quarters. Place the onions, carrots, potatoes, rutabaga, turnips and the two tablespoons of herb mixture in a baking dish and cover with a piece of aluminum foil.
  • 8
    When the chicken is ready, remove it from the oven and pour the juice into a pot. Cook at high heat and add the honey and juice from the remaining tangerines. When the liquid begins to boil, lower the heat and cook for 20 minutes until the liquid is reduced.
  • 9
    Place the chicken on a large dish, line with the roasted vegetables and pour on the glaze. Serve immediately.

Expert Tips

  • tip 1
    Prepare the herb mixture ahead of time and keep in a sealed container for use when needed.
  • tip 2
    Place the vegetables in the oven 20-30 minutes before the chicken is ready, this way they'll be ready at the same time.
  • tip 3
    Use mandarins if you can't find tangerines.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I really like baking a whole chicken because it always looks so nice when placed on the dining table. You can use different herbs and flavors and they offer a variety of pieces to choose from. In my family, for example, the kids always want the legs, while my husband likes the breast and I prefer the thighs. This recipe combines sweet and juicy tangerines with rich flavor of vegetables like potatoes, rutabagas, turnips and carrots.
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