Rosemary & Orange Roast Chicken

By ladygourmet

Ingredients

• 1 fresh whole chicken - 5-6 lbs.
• 2 sticks carrots - chopped
• 2 stalks celery - chopped
• 2 tablespoons fresh chopped Rosemary
• 3 tablespoons olive oil
• Juice of 1/2 orange
• 2 cloves garlic
• 1 teaspoon dried oregano
• S&P to taste
• 2 cups water

Preparation

Step 1

Preheat oven to 350 degrees F.

In a large roasting pan, toss carrots and celery along with the chicken giblets.

In a small glass bowl, combine rosemary, olive oil, orange juice, garlic, oregano, salt & pepper. Whisk together and rub all over the chicken, under the skin and inside the cavity.

Sprinkle with more salt and pepper. Pour about 2 cups of water into the roasting pan and place in the oven.

Bake until the chicken is golden and juices run clear, approximately 40 minutes.

**NOTE: check periodically to make sure the broth has not evaporated. If necessary, add another 1-2 cups of water.