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Mandarin Roast Chicken

Is it just me or is there something about being able to perfectly roast a whole chicken that makes you (and your man) think you're the most accomplished woman ever?

Plus, we love food we can eat with our hands, and everything about the wine (the rich color, the smooth wine glass, the taste) adds sexiness to your dinner.


5 lb whole chicken
Unsalted Butter
Salt and Pepper
Chef of the Future Cajun Seasoning
1/2 Yellow Onion (Cut into two pieces)
2 Mandarin Oranges cut into quarters
4 Sprigs of Fresh Rosemary
1 Orange Juice (Juiced)
2 Tbsp of Honey


Preheat oven to 400 degrees. Slather chicken with butter (and I mean SLATHER, this is what gives it that great crisp) then generously cover the bird with Cajun Seasoning and salt and pepper (get under the skin, get under the wings, put it everywhere!).

Season onion, mandarin oranges and rosemary sprigs with salt and pepper and cajun seasoning and then stuff into chicken cavity.

Place chicken on roasting rack inside roasting pan and cook until meat thermometer reads 180 degrees (about an hour and a half). Baste occasionally with juices from pan.

After chicken comes out of the oven place on serving tray to rest. Pour pan drippings into sauté pan and heat to medium high.

Add honey, juice from orange, and season with salt and pepper. Stir continuously and allow to bubble and thicken. Pour over chicken and serve.

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