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

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on November 27, 2009

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    This was a great recipe! my family loved it. I did make a few changes though....I decided to marinate it overnight in orange juice/tangerine juice, lemon juice, olive oil ,and garlic. Then I roasted it at 425 degrees as others suggested. came out absolutely moist, delicious, and very fragrant! loved the sauce as well, though I cut down on the honey. Will definitely make it again soon!.

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  • on May 25, 2009

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    the sauce was too thin and we didnt end up eating to 8pm! not happy at all

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  • on April 27, 2009

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    The recipe says to roast for 45 minutes so I put my chicken in at 7:15. By the time it was finally done, 2 hours later, we had already filled up on salad. Over all, the chicken was good but not great. I wouldn't make this again!

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  • on March 15, 2009

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    We don't often review recipes, but we use many of them. My wife and I felt compelled to tell people how good this one is. We substituted orange juice because we couldn't find tangerine juice at the store, that is the one and only change we made to the recipe.

    The flavour has our heads spinning right now. We wouldn't change a thing about the way we did it, the sauce was outstanding. Easy to prepare with a huge payoff, this is likely to be our next gathering meal for friends or family, because it's just impressive.

    Thanks, Emeril!

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  • on January 19, 2009

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    IF you go by this recipe you'll wind up with an underdone underflavored chicken that is not worth the effort. The oven should be set for 425 and the chicken left in for an hour and a half. I had to use more tangerines than it called for as well. FN needs to take Emirils pathetic recipes off this site.

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  • on December 24, 2008

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    I didn't have any tangerines or juice so I used oranges. Turned out great. Next time I'll use a little less Essence.

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  • on September 25, 2008

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    This took much much longer than the recipe indicated, but it was so worth the wait! Probably one of the moistest roast chickens I have ever made!

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  • on September 09, 2008

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    I tried the recipe and it was very delicius thank you.You are an ispiration to me.

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  • on April 22, 2008

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    GREAT RECIPE. LOVE IT.

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  • on February 03, 2007

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    This took alot longer to cook than the recipe indicated. I used the same size chicken and my oven thermometer confirmed my temp setting. I didn't find the chicken itself to be very flavorful. However, I used some of the leftover glaze as a topping for my serving. That helped but not sure I would go to all the trouble to make this again.

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