- One 6-pound roasting chicken
- 2 garlic cloves, thinly sliced
- 6 rosemary sprigs
- 3 tangerines, washed and halved
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- 1/4 cup honey
- Salt and freshly ground pepper
- 1 3/4 cups chicken stock or low-sodium broth
- Preheat the oven to 425°. Set the chicken on a rack in a roasting pan and stuff the cavity with the garlic, rosemary and 4 of the tangerine halves. Tie the legs together. Juice the remaining 2 tangerine halves. Rub the oil over the chicken. Pour the wine and tangerine juice over the chicken, drizzle on the honey and season with salt and pepper.
- Roast the chicken for 20 minutes. Add 1 cup of the broth to the pan, cover the pan with foil and reduce the oven temperature to 375°. Roast the chicken for 40 minutes. Add the remaining 3/4 cup of broth to the roasting pan. Cover and roast for 50 minutes longer, or until an instant-read thermometer inserted in an inner thigh registers 165°.
- Transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan juices into a saucepan and skim the fat. Carve the chicken and serve with the pan juices.
Chardonnays from California's Central Coast, with their distinctive tropical fruit flavors, taste great with this tangerine-glazed chicken.