INGREDIENTS
1 5-6 pound roasting chicken
1 Hale orange, quartered
1 small onion
Salt and pepper, to taste
2 teaspoons dried rosemary (or 1 tablespoon minced fresh rosemary)
½ cup water
1 ½ pounds of new potatoes, scrubbed, with ring peeled around centers
PREPARATION
Preheat oven to 400 degrees. Rinse chicken inside and out and pat dry. Squeeze the juice of the orange over the bird, inside and out. Place the orange and onion inside the bird and tie the legs together. Sprinkle salt and pepper all over the chicken, then sprinkle with rosemary. Put chicken in roasting pan, breast side up, and pour in water. Roast chicken for 20 minutes, then reduce heat to 350 degrees and roast for 1 hour more. While chicken is roasting, make glaze.
Glaze
3 tablespoons unsalted butter or margarine
3 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon apricot jam
3 tablespoons Grand Marnier, or other orange liqueur
Heat the butter, mustard, honey and jam in small saucepan until hot. Remove from heat and stir in Grand Marnier. Spoon the glaze over the chicken. Then add 1 ½ pounds of new potatoes to pan of chicken and bake about 40 minutes more, until the bird is golden brown and potatoes are tender.
YIELD: 4 to 6 servings.