Citrus Roast Chicken

Preheat oven to 450 degrees F. Cut 1 orange in half. Squeeze juice from halves into measuring cup; discard juiced halves. From remaining orange, cut two 1/4-inch-thick center slices. Set slices aside; squeeze juice from end pieces and add to juice in cup to make about 2/3 cup juice. Cut juiced end pieces into quarters.

Remove giblets and neck from chicken. Place chicken, breast side up, on rack in small metal roasting pan (13" by 9"). With fingertips, gently separate skin from breast meat. Place 1 orange slice under skin of each breast half. Place juiced orange quarters, lemon quarters, garlic, and 2 sprigs rosemary inside chicken cavity. Tie legs together with string. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Roast chicken 1 hour. (Cover chicken loosely with foil if skin browns too quickly.) Add 1/2 cup water to roasting pan; brush chicken with marmalade. Roast 10 minutes longer or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F.

Place chicken on warm platter. Let stand 10 minutes to allow juices to set for easier carving. Meanwhile, add orange juice to pan and cook, stirring, over medium heat, until browned bits are loosened from pan. In cup, blend cornstarch and remaining 1 tablespoon water. Stir cornstarch mixture into juice mixture; heat to boiling over high heat, stirring constantly. Boil 1 minute to thicken slightly. Pour any juices from platter into pan. Pour gravy into gravy boat; serve with chicken. Garnish platter with rosemary and roasted orange wedges.