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2 cloves of garlic
1 roasting chicken
1 orange, unpeeled, and quartered
4 sprigs fresh rosemary or 1 Tbsp. dry
1 Tbsp. oil
2 Tbsp. chopped rosemary or 1-1/2 tsp. dry
2 Tbsp. Orange Marmalade

Preheat oven to 325 degrees. Peel garlic cloves and place in chicken
cavity. Stuff unpeeled orange wedges into cavity and loosely tie
legs together. Place chicken on rack in roasting pan, uncovered,
for 2 hours, basting frequently with the pan juices. Mix marmalade
with rosemary. Brush over chicken and continue roasting, basting
with mixture, about 10 minutes. Make gravy with pan drippings and
serve with mashed potatoes.

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