One whole roasting chicken, rinsed and giblets removed.
1 orange cut into sixths
6-8 whole cherry tomatoes
6-8 garlic cloves
2 tbsp each fresh sage, fresh thyme, fresh rosemary
2 small onions, peeled and quartered
4 carrots, chopped
2 stalks celery, chopped
Salt and pepper to taste
Preheat oven to 375 degrees.
Slide your finger between the skin and flesh of the chicken breast.
Tuck one slice of orange, cherry tomatoes, garlic and half of the herb combination under the skin of each breast.
Stuff the onions and remaining herbs into the body cavity of the chicken.
Place carrots and celery in a greased baking dish.
Lay chicken on top of carrots and celery.
Cover loosely with aluminum foil and bake for 70-90 minutes, basting occasionally, until internal temperature reaches 165 degrees. Take the internal temperature at the thickest part of the chicken.
For brown skin remove the foil at about 155 degrees. Drizzle olive oil over the skin of the chicken and continue cooking until 165 degree temperature is reached.
Allow chicken to rest for 10 minutes before carving.
Makes about 4 servings
Courtesy: Cindy Krzykwa,Live to Eat