If they are in season, use fresh tangerines. At other times, Use the frozen juice and substitute oranges for the zest and for garnishing

1. Grate 1 tsp tangerine zest (colored part of peel) squeeze enough juice to get 1/2 cup. Slice remaining tangerine into wedges. Place juice in large bowl; add honey, soy sauce, garlic and 1/2 tsp freshly ground pepper. Mix. Add chicken; turn to coat. Cover; marinate in refrigerator 2 to 3 hours, turning chicken occasionally.

2 Preheat oven to 400!F. Line large jelly-roll pan with aluminum foil.

3. Drain marinade into saucepan; boil 3 minutes or until reduced by half. Arrange chicken skin side up on jelly-roll pan; bake 40 minutes or until cooked, basting every 1o minutes with marinade and pan juices. Garnish with tangerine wedges. Makes 4 servings. Per serving: 446 calories, 60 g protein, 15 g carbohydrate, 15 g fat, 181 mg cholesterol, 690 mg sodium.