Ingredients
5 to 7 pound roaster chicken
1 orange
1 onion
1 tsp rosemary
1 tsp thyme
salt and pepper
½ cup white wine
1 stick of butter
½ cup Dijon mustard
3 tsp honey
1 tsp orange marmalade
Directions
Rinse and pat dry chicken. Squeeze juice from orange over bird, inside and out. Put rind into bird cavity. Quarter onion and place inside of bird. Tie up legs and place in roaster pan. Rub outside of chicken with rosemary, thyme, salt and pepper. Pour wine into pan. Roast at 400 degrees for 40 minutes. In a saucepan, melt butter, mustard, honey and marmalade, stir until thickened. Spoon glaze over chicken. Roast at 350 degrees for 1 hour and 15 minutes. Baste every 15 minutes.
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