Orange Roasted Chicken | RICARDO

Ingredients

• 1 lb (454 g) parsnips, peeled and cut in half lengthwise
• 2 onions, sliced
• 3 sprigs fresh sage
• 2 oranges, unpeeled, each cut into 6 wedges
• 1 large chicken, about 5 lbs (2.3 kg)
• 1 tablespoon (15 ml) Dijon mustard
• Juice of 1 orange
• 2 tablespoons (30 ml) Triple Sec or Grand Marnier
• 2 tablespoons (30 ml) olive oil
• Salt and pepper
• 4 cups (1 litre) chicken broth
• 2 tablespoons (30 ml) honey
• 2 tablespoons (30 ml) Triple Sec
• 2 teaspoons (10 ml) cornstarch