Rosemary Orange Chicken

My favorite colder, winter time meal is roasted chicken. Its the perfect hardy dinner that one needs after a snowy and bitter afternoon. The smell of apples, oranges and rosemary combined with crispy chicken is almost divine. For me, theres no better meal to cook for my family in December. 

Ingredients:

1 whole chicken

1large potato

1 medium apple

1/4 cup of celery

2 oranges

2 sprigs of fresh rosemary

1 basil leaf

2 Tbs salt

1 tsp pepper

1 tsp dried parley

3 Tbs olive oil

Assembly:

1. Preheat oven to 400 degrees

2. Make sure your chicken is thawed if it is frozen. Take the chicken and place on a clean cutting board (make sure you have an apron on and have washed your hands with soap and water). Drizzle olive oil all over the chicken and use your hands to massage it all over the chicken. Wash your hands again.

3. Sprinkle half of the salt, pepper, dried parsley and rosemary over the chicken, and massage it in. Wash your hands again.

4. In a large bowl, place the peeled and diced potato and apple. Cut the orange into fourths and then again each fourth in half. Add the celery and sprinkle in the rest of the salt, pepper, herbs and chopped basil. Take the other orange and squeeze all of the juice out over the mixture.

5. Transfer chicken into a roasting pan. Place half of the potato and apple mixture inside the cavity and half around the chicken.

6. Bake for 30-40 minutes, depending on how large the chicken is. You will know the chicken is done when the skin is brown and crispy and then the meat is fork tender. 

(Unfortunately I didnt take a  picture of this meal) 

You may choose to baste the chicken every 10 minutes or so with the drippings in the pan. This will help the chicken in absorbing the juices from the fruit and veggies, and get the skin crispy. 

STAY WARM! 

ENJOY!