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

As you may remember, I am a huge fan of roasting a whole chicken.  Roasters were BOGO this week at my local grocery.  I am happy to say this chicken, which will be used tomorrow too, was only $6!  I believe a simple roast chicken is the perfect food.  I usually keep the process simple and the ingredients fresh.  However, I had read this Emeril Lagasse recipe a long time ago and it intrigued me.  Rarely do you see tangerines as an ingredient.  Their sweet sticky juice is delightful.  BUT.....although this was not difficult, and the chicken was tender and moist, it wasn't really necessary to use the number of ingredients that are called for. Even the title is a bit too pretentious and unnecessary.  I am all for a complicated recipe that involves time and concentration; but, this seemed complicated, just to be pretentious.  As I post the directions I will give you the commentary to support my opinion (wow, that sounded so collegiate; in other words, follow the bouncing ball below and you will see what I mean!)


Whole Roasted Chicken Infused with Tangerine and Rosemary with a Tangerine Glaze
not printable-simple google it if you need more information!

1 whole chicken, about 4 lbs.
2 T. unsalted butter
salt and pepper
Emeril's Essence, recipe below
1 yellow onion, quartered
3 tangerines, quartered
4 sprigs fresh rosemary
1 c. fresh tangerine juice
1 T. honey

Essence (makes more than needed)
2-1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme

Preheat oven to 400 degrees.
Rub Chicken all over with butter (I prefer to use olive oil, but I followed the directions).
Season the chicken generously with salt, pepper and Essence, including the cavity and the area between the skin and the breast meat. (Ok, too much.  The Essence has enough salt and pepper for flavor.  And by adding all of this over the butter, the dry spices burned too easily.  This created a bit of a bitter flavor.)

Season the onions and tangerines with salt and pepper (again not necessary, and it was too many.).

Stuff the cavity with the onion, tangerines and rosemary.

Place chicken on a rack, in a roasting pan.  Roast the chicken for 45 minutes to an hour.  (Roast it until it is done.  Mine took 40 minutes longer.)
After the chicken roasts for 20 minutes, baste the entire bird with the pan drippings.  Baste every 10 minutes. (I did not have pan drippings enough to baste for much longer and by then the seasoning had burned slightly)

For the glaze:  When finished allow the chicken to rest while making the glaze.  In a small saucepan add the pan drippings, tangerine juice and honey.  Boil until reduced by half and thickened.  (ok, here is where this was good.  This sauce was yummy.  Yup yummy, I can't think of another word to use.)

Drizzle the glaze over the chicken when serving.  I did a simple roasted potato and asparagus.  Umm, again, after my soap box lecture of time, cost and effort, factoring into what I choose to cook, this chicken was simply not worthy of the effort.  Good but not great.