Chicken with mandarin and cinnamon

Name: chicken with mandarin and cinnamon
Cook time: 20 min
Total time: 80 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 free range chicken; 7 mandarins cleaned up; 2 tablespoons olive oil; 2 tablespoons cognac or vieux (liquor); 7 cinnamon sticks

A tasty Dutch recipe. The main course contains the following ingredients: poultry, free-range chicken, mandarins (cleaned), olive oil, cognac (or vieux (liquorice)) and cinnamon sticks.

Ingredients

Kitchen Stuff

aluminium foil
baking dish, greased

Directions

Remove the skin from the chicken by sliding your fingers under the skin and gently pulling it off the meat.
Let the sheet sit.
Grate the skin from 1 tangerine.
Cut another mandarin with peel and thin slices.
Mix oil, cognac, tangerine grater and salt and pepper to taste and spread this under the skin of the chicken.
Divide the mandarin slices and 3 cinnamon sticks underneath and marinate for 1 hour.
Preheat the oven to 225 ºC.
Put 3 mandarins and 3 cinnamon sticks in the cavity of the chicken and place the rest of the mandarins cut open beside them in the baking dish.
Brush the skin of the chicken with the rest of the oil and sprinkle with salt and pepper.
Put the chicken in a roasting pan in the oven, turn the temperature to 175 ºC after 15 minutes and roast the chicken for another 45-50 minutes.
Check the doneness by putting a skewer in the thickest part of the thigh.
The chicken is cooked when no pink moisture is released.
Remove the chicken from the oven, wrap it in aluminum foil and let it rest for 10 minutes before cutting it..