Baked Orange-Rosemary Chicken

• 2 tablespoons vegetable oil
• 12 cup orange juice
• 1 tablespoon honey
• 1 teaspoon Worcestershire sauce
• 2 garlic cloves, minced
• 1 teaspoon grated orange zest
• 1 tablespoon snipped fresh rosemary
• 12 teaspoon salt
• pepper
• 1 (3 1/2 lb) whole chickens, quartered, excess skin and fat trimmed
• orange section, for garnish

1. In a bowl, whisk all the marinade ingredients together; place chicken in a lightly oiled 13x9 inch glass baking dish; pour marinade over chicken.
2. Cover and refrigerate several hours, turning once.
3. Bring chicken to room temperature before baking.
4. Preheat oven to 350; bake chicken in marinade, skin side up, basting with juices once or twice, until it is no longer pink; about 1 hour.
5. Garnish with orange segments.

vegetable oil, orange juice, honey, worcestershire sauce, garlic, orange zest, rosemary, salt, pepper, whole chickens, orange section

Taken from www.food.com/recipe/baked-orange-rosemary-chicken-229643 (may not work)