For the Mandarin Chicken, wash the chicken well and drain or pat dry with kitchen paper. Season the inside and outside with salt, pepper, nutmeg and thyme.
Depending on the size of the chicken, peel 2-3 tangerines and stick 5-7 cloves into each tangerine. Insert into the belly of the chicken. Squeeze the remaining tangerines.
Preheat oven to 180 °C hot air (or 200 °C top and bottom heat). Place the chicken, breast side down, in a suitable roasting pan and roast in the hot oven for 10-15 minutes.
Then turn, pour the tangerine juice with a little chicken soup or water into the pan, but not over the chicken. Let fry again for about 10 minutes.
Only then baste with its own juices from the roasting pan, adding fresh soup or water as needed.
Depending on the size of the chicken, finish roasting for another 40-50 minutes, meanwhile repeatedly baste the tangerine chicken with juices.
Towards the end, however, do not baste any more so that the skin can brown nicely.
If no blood comes out when piercing the legs, but only clear juice, lift the chicken out and remove the tangerines from the abdominal cavity.
Wrap the chicken in aluminum foil and let it rest for a short time.
Cut the mandarins into small pieces and strain the gravy.
In a small sauce pan or pot, heat butter until hot, add almonds and toss briefly. Deglaze with Grand Marnier, add the tangerine flesh and stir in the strained gravy.