Preheat oven to 450°F.
Remove and discard giblets and neck from chicken. Rinse chicken with COLD water and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers gently pushing between skin and meat.
Rub salt and pepper under loosened skin and sprinkle in body cavity; then place clementine QUARTERS in cavity.
Place chicken, breast side down, on a broiler pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone.
Bake at 450F for 25 minutes. Reduce oven temperature to 350F and turn chicken breast side up; bake at 350F for 1 hour or until thermometer registers 180°F.
Cover chicken loosely with foil and let stand 10 minutes; then remove skin and discard.
Make the sauce by placing the orange juice, cranberries, and sugar in a medium saucepan. Cook at medium high for 5 minutes or until the cranberries pop. Then add chicken broth.
Combine the cornstarch and water (or wine if you choose) in a small dish and stir into the cranberry mixture. Bring to a boil and cook for 1 minute, stirring constantly.
Remove from heat and stir in the clementine sections.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	455.15 Kcal (1906 kJ)
Calories from fat	137.85 Kcal
		% Daily Value*
Total Fat	15.32g	24%
Cholesterol	713.51mg	238%
Sodium	450.75mg	19%
Potassium	889.62mg	19%
Total Carbs	20.28g	7%
Sugars	12.4g	50%
Dietary Fiber	2.22g	9%
Protein	55.7g	111%
Vitamin C	93.1mg	155%
Vitamin A	9.1mg	302%
Iron	15.1mg	84%
Calcium	64.2mg	6%

Amount Per 100 g
Calories	101.81 Kcal (426 kJ)
Calories from fat	30.83 Kcal
		% Daily Value*
Total Fat	3.43g	24%
Cholesterol	159.59mg	238%
Sodium	100.82mg	19%
Potassium	198.98mg	19%
Total Carbs	4.54g	7%
Sugars	2.77g	50%
Dietary Fiber	0.5g	9%
Protein	12.46g	111%
Vitamin C	20.8mg	155%
Vitamin A	2mg	302%
Iron	3.4mg	84%
Calcium	14.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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