INGREDIENTS
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One 6-pound roasting chicken
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2 garlic cloves, thinly sliced
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6 rosemary sprigs
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3 tangerines, washed and halved
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2 tablespoons extra-virgin olive oil
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1/2 cup dry white wine
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1/4 cup honey
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Salt and freshly ground pepper
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1 3/4 cups chicken stock or low-sodium broth