Ingredients
1 roasting chicken (7lb)
1 tablespoon santa fe-style seasoning
1 lemon, quartered
1 lime, quartered
13 cup orange marmalade
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Heat oven to 350F. Season the chicken inside and out with Sante Fe-style seasoning and salt and pepper, if desired. Squeeze lemon and lime juices over chicken. Placed aqueezed lemon and lime slices in the cavity. Place chicken on a rack set in a large roasting pan 1 1/2 hours, rotating pan once. Melt marmalade in microwave for 30 seconds. Brush chicken with marmalade; return to oven and cook 30 minutes more or until a meat thermometer read 18F Let rest 5-10 minutes before carving.