Roasted Orange Chicken

• 7 pounds Chicken
• 1 whole Orange
• 1 whole Onion
• Salt and Pepper
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Thyme
• 1/2 cups White Wine
• 3 Tablespoons Unsalted Butter
• 3 Tablespoons Dijon Mustard
• 3 Tablespoons Honey
• 1 Tablespoon Apricot Jam
• 3 Tablespoons Orange Liqueur

1. Rinse one 7 pound chicken inside and out and pat dry.
2. Cut 1 orange in quarters and squeeze juice over chicken inside and out.
3. Salt chicken cavity and stuff with orange rind and 1 small onion, quartered.
4. Tie chicken legs together with kitchen string.
5. Sprinkle bird all over with salt and pepper.
6. Then sprinkle 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.
7. Place chicken in roasting pan, breast side up, and pour 1/2 cup of white wine into pan.
8. Bake at 400F for 20 minutes.
9. Then reduce heat to 350 for an additional 1 hour and 30 to 40 minutes (depending on oven, until golden brown).
10. Prepare glaze while chicken is roasting.
11. Spoon glaze over chicken after approximately an hour of cooking.
12. GLAZE
13. Heat 3 tablespoons each: unsalted butter, Dijon mustard, honey and 1 tablespoon of apricot jam until hot.
14. Remove from heat and stir in 3 tablespoons of orange liqueur.

chicken, orange, onion, salt, rosemary, thyme, white wine, butter, dijon mustard, honey, apricot jam, orange liqueur

Taken from tastykitchen.com/recipes/main-courses/roasted-orange-chicken/ (may not work)