Rosemary & Orange Roast Chicken
By: Lady Catherine ...
Published: Thursday, May 15, 2014 - 12:55pm

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 ½ orange
2 cloves garlic
1 teaspoon dried oregano
S&P to taste
2 cups water

Preparation

1 Preheat oven to 350 degrees F. 2 In a large roasting pan, toss carrots and celery along with the chicken giblets. 3 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. 4 Sprinkle with more salt and pepper.  Pour about 2 cups of water into the roasting pan and place in the oven. 5 Bake until the chicken is golden and juices run clear, approximately 40 minutes. 6 **NOTE: check periodically to make sure the broth has not evaporated.  If necessary, add another 1-2 cups of water.