2 garlic cloves
1 roasting chicken
1 orange quartered
4 spring fresh rosemary or 1 tablespoon (15 ml) dry
1 tablespoon (15 ml) oil
2 tablespoons (30 ml) orange marmelade
1 tablespoon (15 ml) chopped fresh rosemary or 1 1/2 tablespoon (15 ml) dry

Preheat oven to 325F (160C).
Peel garlic and place in chicken cavity.
Stuff unpeeled orange wedges into cavity with rosemary.
Close the cavity and loosely tie legs together.
Place chicken on rack in roasting pan.
Brush with oil.
Roast chicken, uncovered, for 2 hours.
Baste frequently with pan juices.
Mix marmelade with rosemary.
Brush over chicken ans roast, basting with mixture, about 10 more minutes.
Make gravy with pan drippings.
Serve with mashed potatoes.

source : The Best of the Best volume 1, de Stéphanie