Whole Roasted Chicken Infused with Tangerines and Rosemary with a Tangerine Glaze

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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.

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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!

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Great recipe! Thank you so much. We loved it and my friends loved it. Simple, easy and tasty!

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Great recipe. It took a bit longer to cook than advised in the recipe but that isn't uncommon. I enjoyed the flavor but wished more of the rosemary flavor had come through. The glaze was a great accompaniment, having a bit of a sweet and sour flavor. The tangerine flavor was just right. Overall, a very tasty and attractive dish.

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This is a fabulous recipe! My chicken was a little bigger, about 5 lbs, and took about 2 hours to cook at 425. I turned up the heat to 450, like other reviewers, but the spices started to burn to I turned it back to 425. I didn't have enough pan drippings to baste the chicken with so I poured a can of chicken broth in the bottom of the pan. The gravy, mixed with the tangerine juice and honey mixture, was so good. I served it with rice and green beans and we just couldn't get enough!

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Very good. I will be making this again. My family loved it!

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This was the first time I tried my hand at roasting a whole chicken, and I couldn't have asked for a better recipe. It was easy to follow, used ingredients I normally have at home, and in the end made a remarkably seasoned and tasty chicken! As other people said, the cook time seems a little off. My bird was 4.13 lbs and I cooked it at 425 F for about 1 hour 30 minutes. I didn't get very much drippings but the meat was still unbelievably moist. The essence made the skin delicious. We were so excited to eat we forgot to make the glaze!!

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this recipe was easy and awesome!

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Tricky but good!!!

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It was easy and delicious and instead of using butter I used Olive oil and I put fresh garlic inside of the chicken -everything for me has to have garlic althoug thanks to the foodnetwork I have tried recipes w/o garlic that are good.. and I did cook it at 425 degrees.. My picky husband loved it and I am becoming a better cook... thanks Emeril.. :