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Whole Roasted Chicken Infused with Tangerines and Rosemary with a Tangerine Glaze (Emeril Lagasse) Recipe

Whole Roasted Chicken Infused with Tangerines and Rosemary with a Tangerine Glaze (Emeril Lagasse) Recipe

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Whole Roasted Chicken Infused with Tangerines and Rosemary with a Tangerine Glaze (Emeril Lagasse)

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Ingredients:

Serving

1 whole chicken , about 4 lb
2 tbsp unsalted butter
salt and pepper
essence , recipe follows
1 yellow onion, quartered
3 tangerines, quartered
4 sprigs fresh rosemary
1 cup fresh tangerine juice
1 tbsp honey
salt and pepper
8 roasted new potatoes, cut into wedges, warm
1 cup assorted roasted baby root vegetables , i.e. baby carrots, red, and golden beets, warm
2 fresh rosemary sprigs
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 400 degrees F.
Rub the entire chicken with the butter. Season the chicken with salt, pepper, and Essence, including the cavity and the area between the skin and the breast meat. Season with onions and tangerines with salt and pepper. Stuff the cavity with the onions, tangerines, and fresh rosemary.
Place the chicken on a rack in a roasting pan. Place in the oven. Roast the chicken for 45 minutes to an hour or until the juices run clear. After the chicken has roasted for 20 minutes, baste the entire bird with the pan drippings. Baste every ten minutes.
For the glaze: Remove the chicken from the oven and allow to rest, reserving the pan drippings. In a hot saute pan, add the pan drippings, tangerine juice, and honey. Season with salt and pepper. Reduce the sauce to 1/2 cup, about 8 to 10 minutes.
Place the roasted chicken on a platter. Arrange the roasted vegetables around the roasted chicken. Drizzle the sauce over the chicken and garnish with rosemary sprigs.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1207.68 Kcal (5056 kJ)
Calories from fat	740.75 Kcal
		% Daily Value*
Total Fat	82.31g	127%
Cholesterol	423.42mg	141%
Sodium	3819.08mg	159%
Potassium	1248.58mg	27%
Total Carbs	29.3g	10%
Sugars	11.32g	45%
Dietary Fiber	5.67g	23%
Protein	85.16g	170%
Vitamin C	35.3mg	59%
Vitamin A	0.2mg	6%
Iron	7.2mg	40%
Calcium	126.9mg	13%

Amount Per 100 g
Calories	189.02 Kcal (791 kJ)
Calories from fat	115.94 Kcal
		% Daily Value*
Total Fat	12.88g	127%
Cholesterol	66.27mg	141%
Sodium	597.73mg	159%
Potassium	195.42mg	27%
Total Carbs	4.59g	10%
Sugars	1.77g	45%
Dietary Fiber	0.89g	23%
Protein	13.33g	170%
Vitamin C	5.5mg	59%
Iron	1.1mg	40%
Calcium	19.9mg	13%

* 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.