Crispy Orange Chicken

from Sibyl

Marinade:
1/4 c. fresh squeezed orange juice
1 tsp. dijon mustard
zest of 1 orange (it says in strips, but I just used my zester tool)
2 T. balsamic vinegar
1 T. soy sauce
1 tsp. fresh minced ginger (I subbed ground because I didn't have fresh)
3 garlic cloves, minced
***
1 3.5-4.5 lb. chicken, cleaned and patted dry
1 orange, sliced
1.5 cups water

1. In a small bowl, combine the marinade ingredients. Stir and adjust seasonings to taste.

2. Put the chicken in a large bowl. Carefully rub the marinade up under the skin, starting around the main body cavity. Be careful not to break the skin. Then rub the rest of it all over the bird. Cover it, or pop the whole thing in a ziplock and refridgerate it for a few minutes or up to 8 hours.

3. Preheat the oven to 425*. Place the orange slices in the cavity of the chicken. Put the bird breast side up on a roasting rack or a roasting pan. Put the water in the pan.

4. Roast it for 45 min. to 1 hour, until the juices run clear. If it needs it, add more water halfway through cooking to make sure the pan juices don't burn.
Let it rest for 10 minutes before carving.

5. Carve the chicken. Put the orange slices in a pan with the juices, cook over med. high heat until slightly thickened. Pour over the chicken and serve immediately.