I would make a few slight changes next time. I would use 1/3 cup of sugar in the glaze because it seemed a bit too sweet. The roasted tangerines were yummy and we ate them skin and all. I preheated the cast iron pan in the oven at 500 degrees then put the chicken in and roasted it for 15 minutes.Then I put the temperature down to 350 degrees for the remainder, basting every ten minutes. The chicken was perfect- skin dark, meat done. This is definitely a keeper.
I used skin-on, bone-in chicken thighs and it was delicious. I used Clementines for the fruit. It was easy to baste the chicken as all I did was flip it over in the sauce as it cooked.
I also made the stir-fried brussel sprouts to go with it. Both were really good and easy to make. This will absolutely be in the rotation from now on.