Instructions: Preheat the oven to 400 degrees.

Rub the entire chicken with the butter. Season the chicken with salt, pepper, and Emeril"s Essence, including the cavity and the area between the skin and the breast meat. Season the onions and tangerines with salt and pepper. Stuff the cavity with the onions, tangerines, and fresh rosemary.

Place the chicken on a rack in a roasting pan. Place in the oven. Roast the chicken for 45 minutes to an hour or until the juices run clear. After the chicken has roasted for 20 minutes, baste the entire bird with the pan drippings. Baste every ten minutes.

For the glaze: Remove the chicken from the oven and allow to rest, reserving the pan drippings. In a hot saute pan, add the pan drippings, tangerine juice, and honey. Season with salt and pepper. Reduce the sauce to 1/2 cup, about 8 to 10 minutes. Place the roasted chicken on a platter. Arrange the roasted vegetables around the roasted chicken. Drizzle the sauce over the chicken and garnish with Essence and fresh rosemary.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Whole Roasted Chicken Infused With Tangerines And Rosemary With A Tangerine Glaze".

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