Grate 1 ts tangerine zest (colored part of peel); squeeze enough
juice to get 1/2 c. Slice remaining tangerine into wedges. Place
juice in large bowl; add honey, soy sauce, garlic and 1/2 ts
freshly ground pepper. Mix. Add chicken; turn to coat. Cover;
marinate in refrigerator 2 to 3 hours, turning chicken
occasionally.
Preheat oven to 400 F. Line large jelly-roll pan with aluminum foil.
Drain marinade into saucepan; boil 3 minutes or until reduced by
half. Arrange chicken skin side on a jelly-roll pan. Bake
40 minutes or until cooked, basting every 10 minutes with marinade
and pan juices.
