Roasted Chicken with Clementine-and-Cranberry Sauce

Ingredients

• 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 Madeira wine or water
• 2 cups clementine sections (about 6 clementines)

Preparation

1. Preheat oven to 450°.
2. 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 breast 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° for 25 minutes. Reduce oven temperature to 350°. Turn chicken, breast side up; bake at 350° for 1 hour or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.
3. Place the orange juice, cranberries, and sugar in a medium sauce-pan. 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.