A great flavorful twist on a roasted chicken.

3 tbsp orange marmalade

1 tbsp each Dijon mustard, chopped fresh rosemary and chopped fresh thyme

2 tsp chopped garlic

1 each orange and lemon, zested and juiced

1 whole roaster chicken

1 tbsp olive oil

1 tbsp herbes de Provence

1 cup gluten-free chicken broth

Heat over to 350 degrees.  In bowl blend first five ingredients, 2 tbs each orange and lemon juice, 1 tbs orange zest and 1 tsp lemon zest.

Run chicken with oil; sprinkle with herbes.  Place on rack in roasting pan.  Add broth to pan.  Roast 1 1/2 hours or until 175 degrees with a temperature therm.  brushing often with 1/2 Dijon glaze.  Stir pan drippings into remaining Dijon glaze, serve with chicken.