Lemon-Glazed Roast Chicken With Tangerine-Scallion Spaghetti

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 lemons

1 4-5 pound chicken, quartered (cut in half down the middle, then breast and leg halves split. You can ask your butcher to do this for you.)

Salt and ground black pepper

2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling

1 whole bulb garlic, top 1/4 inch sliced off plus 2 cloves, chopped

3 small onions, halved

3-4 fresh bay leaves

1/2 11-ounce jar lemon curd (about 1/2 cup)

3/4 cup white wine

1 tablespoon honey

1 pound spaghetti

6 scallions, thinly sliced, whites and greens separated

3 egg yolks

Juice of 3 tangerines

1 cup grated Parmigiano Reggiano

3 cups baby arugula

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