Preheat oven to 350°F. Grate 1-1/2 tsp. zest, and squeeze 2/3 cup juice from tangerines, reserve separately. Place squeezed tangerines halves in cavity of chicken. Transfer chicken to roasting pan.
In small bowl, combine butter, dried rosemary, salt, pepper, and reserved zest. Rub over chicken. Combine broth and reserved juice, pour over chicken.
Roast 1 hr and 45 min. Brush marmalade over chicken the last 5 min. Let stand 20 min before carving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.