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1
Combine boiling water and tangerine peel in a bowl.
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2
Cover and let stand 30 minutes.
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3
Drain, reserving liquid and peel.
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4
Remove and discard giblets and neck from chicken.
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5
Trim excess fat.
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6
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
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7
Rub 1 tablespoon salt under skin and let stand 5 minutes.
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8
Rinse chicken under cold water and pat dry with paper towels.
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9
Place chicken on the rack of a roasting pan and let stand 1 hour at room temperature, covered with saran wrap.
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10
Preheat oven to 425F.
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11
Remove saran wrap and transfer chicken to a work surface.
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12
Combine remaining salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl.
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13
Rub 3 tablespoons shallot mixture inside cavity of chicken.
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14
Place onions and tangerine peel inside cavity.
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15
Rub remaining shallot mixture under loosened skin.
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16
Place chicken, breast side up, on the rack of a roasting pan which has been coated with cooking spray.
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17
Pour reserved tangerine soaking liquid into a shallow roasting pan and place rack in same pan.
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18
Bake at 425F for 1 hour or until a meat thermometer registers 165F and skin has turned a dark golden brown color.
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19
Let stand 15 minutes.
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20
You may discard skin or not.
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21
Slice and serve.
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22
Garlic chives make a wonderful garnish.
