I feel so healthy and supportive of local agriculture! Okay, I'll stop congratulating myself now.
Anyway, on to the food!
The skin was perfectly crunchy and brown, the fat was rendered, and the glaze was sweet, spicy and salty. Mmmm. Yummy.
I even cooked the back, and here is the thing, with a 69 cent per pound chicken I wouldn't. no way. not worth it. nope. But with a pasture raised chicken, the meat is more expensive, and the best little bits of meat that are on the back have been more developed. Not only is it worth it, the back is also delicious when the chicken has been raised right.
And as a quick afterthought, the Swiss chard was lightly sauteed in caramelized onions and dressed with the other half of that blood orange. Great side!