Ingredients

• ¼ cup orange marmalade
• ¼ cup reduced-sodium chicken broth
• 1 whole roasting chicken (about 3 ½ lb)
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon pepper

Steps

1. Preheat oven to 400°F. Place marmalade and broth in small saucepan on low; cook 4-5 minutes or until marmalade melts.
2. Meanwhile, pat chicken dry; loosen skin from breast of chicken and around legs and wings. Sprinkle Italian seasoning, salt, and pepper over entire chicken, including inner cavity and under skin. Place chicken, breast side up, in 9- x 13-inch baking dish (wash hands). Remove orange sauce from heat.
3. Bake chicken 15 minutes.
4. Remove chicken from oven and brush with ⅓ of the orange sauce. Bake 45-60 more minutes, basting two more times, or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
5. Let chicken stand 5 minutes before slicing. Slice chicken thinly and serve.

Ingredients

• 4 medium sweet potatoes (about 2 lb)
• 3 cloves garlic
• 1 ¾ cups reduced-sodium chicken broth
• 2 tablespoons unsalted butter
• 2 teaspoons turbinado sugar
• ½ teaspoon kosher salt
• ¼ teaspoon ground cinnamon

Steps

1. Peel sweet potatoes; cut into ½-inch cubes. Chop garlic coarsely.
2. Place potatoes, garlic, and broth in medium saucepan; cover and cook on medium-high 10–15 minutes, stirring occasionally, until potatoes are soft when pierced with a fork.
3. Remove pan from heat; do not drain. Mash potatoes, then stir in butter, sugar, salt, and cinnamon; serve.