*Ginger Marmalade Roasted Chicken*
Serves 4

A moist and flavourful recipe borrowed and adapted  from one by Lotte Duncan.  Roast chicken is a real favourite in this house, and this is a delicious version. 

2 ounces butter, softened (1/4 cup)
2 TBS of Ginger Marmalade
1 medium sized free range roasting chicken
(about 4 1/2 pounds)
1 small onion, peeled
sea salt and freshly ground black pepper to taste

Preheat the oven to 180*C/ 350*F/ gas mark 4. 

Season the inside of the chicken with salt and pepper. Place the onion inside.

 Mix together the butter and marmalade.  Loosen the skin on the breast of the chicken and place half of the butter between the skin and the flesh, pressing down on the outside to help spread it around a bit.  Spread the remaining marmalade butter all over the outside of the chicken.  Sprinkle with some sea salt and black pepper.

Tear off a long piece of foil.  Place the chicken in the centre of this and bring it up to tent the chicken, covering it loosely and sealing all the edges.  Place in a roasting tin and roast for 1 1/2 hours, opening every so often and basting it with some of the juices.  Re-seal well each time.

At the end of the 1 1/2 hours, open the foil completely, baste again and roast for another half an hour with the foil open to brown.  Remove from the oven to a plate.  Loosely cover and allow to rest for 10 to 15  minutes before serving.

We like to have this with roasted potatoes and parsnips, Steamed carrots and broccoli and some gravy made from Bisto.  Don't be tempted to use the pan juices.  The marmalade would make a very bitter gravy.