Honeyed Citrus Chicken

This is a fat-free recipe great for summer entertaining served simply with salad greens and new potatoes. If you cut the chicken in half and press it flat, you can roast it in under an hour.
This serves 4.

INGREDIENTS

• 1 Chicken , weighing 4 1/2 lbs
• Salt and pepper
• 2 tablespoon chopped fresh tarragon
• 2 oranges, cut in wedges
• 2 tablespoon orange juice
• 1 teaspoon of cleared honey
• 1/2 cup stuffed olives, chopped

MARINADE

• 1 1/4 cups orange juice
• 3 tablespoon cider vinegar
• 3 tablespoon clear honey

SAUCE

• Handful of tarragon sprigs, chopped
• 1 cup fat-free ricotta cheese or strained plain yogurt

1. Put the chicken on a chopping board with the breast downwards. Cut through the bottom part of the carcass using poultry shears, making sure not to cut right through to the breast bone below.
2. Rinse chicken with cold water, drain, and place on a board with skin side uppermost. Press chicken flat, then cut off the leg ends.
3. Thread 2 long wooden skewer through the bird to keep it flat. Season the skin
4. Put all the marinade ingredient, except the orange wedges, in a shallow, nonmetallic dish. Mix , then add the chicken. Cover and chill for 4 hours, turning the chicken several times.
5. To make the sauce, mix all the ingredients and season. Spoon into a serving dish, cover and chill.
6. Transfer the chicken and the marinade to a roasting pan. open out the chick and place skin side downward. Tuck the orange wedges around the chicken and roast in a preheated oven at 400 degrees F for 25 minutes. Turn the chicken over and roast for another 20-30 minutes. Baste until the chicken is browned and the juices run clear when the thickest part is pierced with the point of a sharp knife. Garnish with tarragon and serve with sauce.

Enjoy....