Roasted Orange Chicken

Rinse one 7 pound chicken inside and out and pat dry.

Cut 1 orange in quarters and squeeze juice over chicken inside and out. Salt chicken cavity and stuff with orange rind and 1 small onion, quartered.

Tie chicken legs together with kitchen string. Sprinkle bird all over with salt and pepper. Then sprinkle 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.

Place chicken in roasting pan, breast side up, and pour 1/2 cup of white wine into pan. Bake at 400F for 20 minutes. Then reduce heat to 350 for an additional 1 hour and 30 to 40 minutes (depending on oven, until golden brown).

Prepare glaze while chicken is roasting. Spoon glaze over chicken after approximately an hour of cooking.

GLAZE

Heat 3 tablespoons each: unsalted butter, Dijon mustard, honey and 1 tablespoon of apricot jam until hot. Remove from heat and stir in 3 tablespoons of orange liqueur.