Mimosa-Roasted Chicken

All the flavors of a mimosa packed into a tender, roasted chicken? Yes please! I knew when I saw this recipe in my Simple & Delicious magazine that it was a must-try. Amazingly, I changed absolutely nothing about the recipe and it turned out fall-off-the-bone delicious - both affordable and elegant! (And better yet - the leftovers are great for Mom's Chicken Casserole!) 

1 whole young chicken

1 navel orange

¾ tsp. pepper, divided

¼ cup butter, melted

4 garlic cloves, minced

1 T. basil

1 tsp. salt

½ tsp. onion powder

½ tsp. marjoram

2 cups Champagne

½ onion, cut into wedges

½ cup chicken broth

½ cup orange juice

1 T. butter

2 T. flour

Preheat oven to 350 degrees. Cut half of the orange into slices and the remaining half into wedges. Carefully wedge the orange slices under the skin of the chicken. Place the orange wedges inside the chicken cavity and sprinkle with ¼ tsp of the pepper.

Place chicken breast-side up in a shallow roasting pan. In a small bowl, combine melted butter, garlic, basil, salt, onion powder, marjoram, and remaining pepper; rub over chicken.

Bake, uncovered, for 30 minutes. Meanwhile, in a large bowl, combine Champagne, onions, broth, and orange juice; pour into the bottom of the roasting pan. Bake 1 ½ - 2 hours, until the internal temperature reaches 180 degrees; baste occasionally with pan juices. If chicken browns too quickly, cover loosely with foil. Let chicken stand 15 minutes before serving.

For gravy, measure 1 cup of pan dripping; combine with 2 T. flour until smooth. In a small saucepan, melt 1 T. butter; add drippings mixture gradually, whisking constantly. Bring to a boil and stir until thickened. Serve over chicken.