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.