Updating an old favorite

Made an old favorite tonight - my dad's Rum Chicken.

A little background: Dad was a Scotsman who didn't discover "cooking" till he came to the US. Even then, it was pretty much limited to Julia Child on PBS, where this recipe might well have originated. And the original recipe tastes like the 70s, too - low on spices, heavy on salt and fats.

Still, it's really easy, and really good. And it's a family heirloom. So here's the makeover:

One fryer, cut up
1/4 cup rum
1/4 cup orange juice (see below)
2 tablespoons butter, unsalted
1 tsp orange rind zest (consider juicing the orange for your 1/4 cup)
1 tsp fresh garlic, minced
1 tsp fresh ginger, grated
1/2 - 1 tsp pepper to taste
Salt to taste

Preheat oven to 350 degrees.
Melt butter over low heat. Mix in garlic, ginger, zest, salt and pepper. Move off heat.
Add in the rum and OJ, and whisk.
Put the chicken in as small a baking dish as you can.
Pour the rum/orange/spice mix over the chicken.
Bake for 1 hr to 1:15, basting twice. Then increase the temp to 400 degrees for 15 minutes more to brown the skin.

Serve over rice, dressed with the pan juices/sauce. Acorn squash is also great on the side with this - ladle some sauce into each.