1 roasting chicken
1 can madarins ( juice reserved )
3 cloves garlic
1 chicken bouillon package ( add to sauce in final stage )
1 sprig chopped parsley
1 sprig savory herbs
1/4 cup orange ginger sauce
1 tsp lemon
1 tsp lime
pinch black pepper
2 tbsp soy sauce
1/4 cup slivered toasted almonds
1 tbsp garlic plus spice
2 tbsp cornstarch ( or flour )
1/2 cup water
Preheat oven to 350 degrees. Wash the chicken and place in a small roasting pan. Sprinkle with garlic plus, add a 1/4 cup of water and roast, covered, in the oven for 1 hours.
Drain the madarins and set aside using the liquid to mix together with the rest of the indgedients. Remove the chicken from the oven and remove some of the liquid if there is too much. Set aside as you might want to add it to the final sauce/gravy. Pour the madarin glaze/sauce over the chicken and return it to the oven uncovered for another 30 minutes.
When the outside of the chicken is nicely browned remove and place the chicken on the platter to cool. In the roasting pan add chicken bouillon, and cornstarch ( mixed with water ) to thicken the sauce. You can add more soy sauce or orange ginger sauce if you desire. Thicken to your taste.
Serve sliced chicken breasts with Japanese style mixed vegetables, sliced cuccumber and tomatoes. Top with mandarins a handful of toasted almonds.
Garnish with lemon and lime and parsely.