Rosemary & Orange Roast Chicken
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
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.