CELEBRATE CITRUS

Oranges play a part in many families' winter holiday festivities. (As the story goes, they symbolize St. Nicholas' generosity.) But regardless of your holiday traditions, tangerines, tangelos, clementines, and mandarins bring bold, juicy flavor to brighten the long winter.

- MARY ANDINO

MANDARIN ORANGE-HERB ROASTED CHICKEN

"I made a gravy out of the drippings with flour and half-and-half; then served it with basmati rice and green beans. So yummy!" - HUFFMASYER191

Mandarin Orange-Herb Roasted Chicken

HANDS-ON 30 MIN 
TOTAL 2 HR, 10 MIN
SERVES 6
SUBMITTED BY NELLIE FIORENZI

1. Preheat oven to 350°F. Quarter 2 oranges and halve remaining 2 oranges. Arrange quartered oranges in center of a 12-inch oven-safe skillet. Add broth to pan, keeping oranges in center.

2. Stir together softened butter and garlic in a small bowl. Loosen skin from chicken breasts and thighs, then spread butter mixture under and over chicken skin. Stuff chicken cavity with halved oranges, rosemary, thyme, and sage. Tie chicken legs together with kitchen string and tuck wings underneath back. Sprinkle salt and pepper all over chicken. Place chicken on top of oranges in skillet.

3. Roast chicken until an instant-read thermometer inserted in thickest part of thigh registers 165°F, about 1 hour 30 minutes.

4. Remove chicken from skillet and place on a cutting board; let stand 10 minutes. Carefully remove and discard kitchen string. Using tongs, remove oranges and herbs from chicken cavity.

Squeeze oranges into broth mixture in skillet. Carefully strain broth mixture through a fine-mesh sieve into a glass measuring cup; skim off and discard fat. Return broth mixture to skillet; bring to a simmer over medium-high heat. Simmer until slightly reduced, 3 to 5 minutes. Add cold butter, swirling skillet until melted. Remove from heat. Cut chicken into pieces. Serve with pan sauce and garnish with additional orange segments and fresh herbs.