Ingredients
- 1 whole chicken, about 4 pounds
- 2 tablespoons 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 tablespoon 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
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):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
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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By ceng
San Jose, CA
on October 09, 2011
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I had to do some substitutions to this recipe but it turned out flavorful juicy and succulent! I used a clay pot without lid. You will need to adjust the time based on the size of your bird and the accuracy of your oven temp. Use thermometer if all else fails. Substitutions: I used red pepper chili flakes instead of cayenne pepper and because I could not find tangerines at the market, I used oranges. Instead of coating chicken with butter before seasoning, I used the butter only for basting the chicken every 10-15 minutes. The skin was a beautiful color and crispy! Vegetables: For roasted vegetables I added in zucchini and red onion. I used the essence to season the vegetables. I do recommend waiting until chicken is 15-20 minutes done before placing vegetables in oven. Then everything comes out at the same time. This is a wonderful recipe that I would try with a turkey too! Give yourself time when preparing this dish. It's not something you can do quickly.
By nanettedondero
on August 16, 2011
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Came out excellent. There was a great contrast between the sweetness of the glaze and the spicy in the essence. Easy to make!
By MalaSteta
Toronto
on May 17, 2011
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Great recipe! Thank you so much. We loved it and my friends loved it. Simple, easy and tasty!
Read all 21 reviews