If you're looking for a quick dinner solution,
you can just make the sauce and serve it over sautéed chicken breasts.
1 (4-pound) chicken
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 clementine, quartered
1/2 cup fresh orange juice (about 2 oranges)
1/2 cup fresh cranberries
2 tablespoons sugar
1/2 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons cornstarch
2 tablespoons Maidera wine or water
2 cups clementine sections (about 6 clementines)
Preheat oven to 450°F.
Remove and discard giblets and neck from the
chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at
neck cavity, loosen skin from breat and drumsticks by inserting fingers, gently
pushing between skin and meat. Rub salt and pepper under loosened skin, and
sprinkle in body cavity. Place clementine quarters in cavity. Place chicken,
breast side down, on a broiler pan. Insert meat thermometer into meaty part of
thigh, making sure not to touch bone. Bake at 450°F for 25 minutes. Reduce oven
temperature to 350°F. Turn chicken, breast side up; bake at 350° for 1 hour or
until thermometer registers 180°F. Cover chicken loosely with foil; let stand
10 minutes. Discard skin.
Place the orange juice, cranberries, and sugar in
a medium saucepan. Cook at medium-high for 5 minutes or until the cranberries
pop; add chicken broth. Combine the cornstarch and wine in a small dish, and
stir into the cranberry mixture. Bring to a boil, and cook for 1 minute,
stirring constantly. Remove from heat, and stir in the clementine sections.
Serves 4.
