Rosemary & Orange Roast Chicken

• 1 whole chicken fresh, 5-6 lbs.
• 2 sticks carrots chopped
• 2 stalks celery chopped
• 2 tablespoons rosemary fresh chopped
• 3 tablespoons olive oil
• 1/2 Orange
• 2 cloves garlic
• 1 teaspoon dried oregano
• 2 cups water

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.

chicken, carrots, stalks celery, rosemary, olive oil, orange, garlic, oregano, water

Taken from www.yummly.com/recipe/Rosemary-_-Orange-Roast-Chicken-1671581 (may not work)