- 1 (5 to 6-pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 4 or 5 tangerines, quartered
- 2 onions, peeled & sliced
- 2-3 tablespoons olive oil
- 1 cup Gluten Free chicken stock
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the ends of the onion and 2 of the tangerine quarters. Drizzle the olive oil over the chicken to coat, and sprinkle with salt and pepper. Tie the legs together with kitchen string or a roasting band and tuck the wing tips under the body of the chicken. Scatter the onion slices and remaining tangerine quarters around the chicken.
Roast the chicken for about 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter.
Remove the onions & tangerine from the pan, place around the chicken on the platter and cover with aluminum foil while you prepare the pan gravy. Add the chicken stock to the pan and bring it to a boil. Reduce the heat, and simmer for about 5 minutes, or until reduced by half. Taste the gravy & add salt and pepper as desired.
You can present the chicken whole or slice it for serving. Serve immediately with the gravy.