This was a wonderful recipe and came out perfectly! Shelagh and I both loved it and Kelly ate all her chicken (buried in Orzo, but she ate it!). I used Minneolas in place of the tangerines, but otherwise followed the recipe pretty closely. Funny, this recipe was posted in Food & Wine by Eugenia Bone, whose preserving book, "Well-Preserved", I've been reading. This is now my 2nd favorite Roast Chicken recipe after the Cumin-Maple Syrup one.
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