Bistro Chicken - cooking recipe

Ingredients

3 tbsp orange marmalade
1 tbsp Dijon mustard
1 tbsp chopped fresh rosemary leaves
1 tbsp chopped fresh thyme leaves
1 clove garlic, minced
1 None orange, zested and juiced
1 None lemon, zested and juiced
1 (7 lb) whole chicken, at room temperature
2 tbsp olive oil
1 tbsp herbs de Provence
1 cup chicken broth
None None fresh citrus twists and herbs, to garnish

Preparation

Preheat oven to 350\u00b0F. Whisk together marmalade, mustard, herbs, garlic, 2 tbsp orange juice, orange zest, 1 tbsp lemon juice and lemon zest. Set aside.
Coat chicken with 1 tbsp olive oil and herbs de Provence. Season. Place chicken on a rack in a roasting pan. Pour broth into bottom of pan. Roast for 1 hour 45 mins. Brush chicken with glaze. Roast for 20 mins, or until a thermometer inserted in the thickest part of the thigh reads 175\u00b0F. Let rest for 15 mins before carving. Brush with glaze before serving.
Meanwhile, strain fat from pan juices. Heat pan juices with remaining glaze, whisking until emulsified. Serve with chicken. Garnish with fresh citrus twists and herbs.