Roast Chicken With Grand Marnier Glaze - cooking recipe

Ingredients

Chicken
1 (3 -4 lb) roasting chickens
1/4 cup olive oil
1 orange, quartered
1 onion, quartered
salt and pepper, to taste
2 teaspoons dried rosemary
Glaze
4 tablespoons butter
4 tablespoons whole grain mustard
4 tablespoons honey
2 tablespoons apricot jam
4 tablespoons Grand Marnier
fresh rosemary sprig, to garnish (optional)

Preparation

Prep the chicken.
Remove the insides and rinse with water and then pat dry. Rub the bird with olive oil and then season with salt, pepper, and rosemary. Place in roasting pan and put the orange and onion quarters inside.
Roast at 400 degrees for 20 minutes. Then turn your oven down to 350 degrees for 1 hour more.
While bird is cooking, make your glaze.
Melt the butter, mustard, honey, and apricot jam til bubbly and then take off heat and add grand marnier. Can keep on low to keep warm (altho I think that is a no no w/alcohol, but I always do!).
When there is 40 minutes left of cook time, pour about half the glaze over the bird and then let it finish cooking.
Pull bird out, let rest for 10 minutes so juices can recollect. After carving it up and putting meat on platter, drizzle the pieces with the rest of the glaze.
Garnish with fresh rosemary sprigs.