Citrus Roasted Chicken with Citrus Glaze

No picture...sorry...although it is very pretty when it's done ;0)

1 Whole Chicken, gizzards removed
2 Tbsp unsalted butter
salt/pepper to taste
Emeril's Essence (see Cajun Pork Chops Recipe below)
1 yellow onion, quartered
3 tangerines or small oranges quartered
4 sprigs fresh rosemary
1 cup fresh tangerine or orange juice
1 Tbsp honey

Preheat over to 400 degrees.
Rub entire chicken with the butter. Season with salt, pepper and Essence including cavity and area between skin and breast meat. Stuff cavity tangerines/oranges, onion and fresh rosemary.

Place chicken on rack in roasting pan. Place in oven. Roast for 45-60 minutes or until juices run clear. After it has roasted for 20 minutes, baste with pan drippings. Baste every 10-15 minutes.

Remove chicken and allow to rest, reserve pan drippings. In a hot saute pan, add pan drippings, tangerin/orange juice and honey. Season with salt and pepper. Reduce to 1/2 cup, about 8-10 minutes.

Put chicken on platter and drizzle glaze.