Marmalade glazed Roast Yellow Chicken
2 Navel oranges
2 Clover Garlic
2 Spring Rosemary
Salt / pepper
1/2 cup Water
1/4 cup Orange marmaladeSweet
1 tsp Corn starch
This mouthwatering poultry dish is ideally a 4step process but to start, we need to ensure all the ingredients are available. You are going to need the following:
Start by preheating the oven to 450 °. Then proceed to cut one orange in half and squeeze into a measuring cup. Do the same to the remaining orange till the measuring cup is 2/3 full.
Place the chicken beast side up (after removing the giblets and neck) onto a rack in a small roasting pan (13x9 inches). Gently separate the skin from the meat and place one orange slice under each breast. Proceed to put the ends of the pealed orange, lemon slices (which should be in quarters), garlic and 2 sprigs or rosemary inside the cavity and tie the legs with a baking string. Finish off by seasoning well with salt and pepper.
Roast the chicken for an hour (while being loosely covered with foil over the baking dish). Add ½ cup of water (or chicken stock if available) and brush the bird with sweet orange marmalade and leave in the oven for a further 10 minutes.
Remove the chicken from the oven at let it sit for 10 minutes on a warm platter. Meanwhile, add orange juice to the baking pan and stir while cooking under a low-medium heat. In a separate cup, mix the cornstarch with water and then add to the pan (which contains the orange and chicken juices). Boil till the gravy is thick and then pour gravy into a cup through a strainer.
Garnish the bird with fresh garden vegetables of your choice and its mesmerizing gravy.