INGREDIENTS
•
1 (3-4 pound) roasting chicken
•
2/3 cup chicken broth
•
2 oranges, quartered, divided
•
1 medium onion, quartered
•
4 tablespoons butter, softened
•
2 oranges, zested
•
2 tablespoons fresh rosemary, finely chopped
•
1 teaspoon Kosher salt
•
1/2 teaspoon freshly ground black pepper
•
1/4 cup orange marmalade
•
2 rosemary sprigs, more for garnish
•
1 head of garlic
•
3 orange slices