Whole Roasted Chicken With Radishes And Onions

• 4 lb. roasting chicken
• 4 ounces goat cheese
• 10 sage leaves - 12 sage fresh
• 1/2 Orange
• 1 pound radishes
• 2 cups onions pearl or roughly chopped red and/or yellow onions
• 1/2 tablespoon minced garlic
• 1/2 tablespoon dried parsley plus 1 tsp.
• 1 teaspoon herbes de provence
• 2 teaspoons black pepper
• 1 tablespoon coarse salt plus 1 tsp.
• 1/4 cup olive oil

1. Preheat oven to 400 degrees Fahrenheit.
2. Place chicken in a greased or sprayed with cooking spray 9 X 13 pan.
3. With your fingers, gently loosen the skin of the chicken's breasts.
4. Cut the goat cheese into slices about 1/4 inch thick.
5. Place the slices under the skin.
6. Place a sage leaf over each slice (reserve left over leaves for basting)
7. Place the 1/2 orange into the cavity of the chicken.
8. Cut off the tops and bottoms of the radishes; leave whole.
9. Surround the chicken with the radishes and onions.
10. Salt the vegetables with 1 tbs. salt.
11. Whisk together the olive oil, 1 tsp. of the salt, 1 tsp of the pepper, the garlic, the Herbes de Provence, 1/2 tbs. of the parsley, and a few chopped sage leaves. Use to baste the chicken.
12. Slather 1/4 of the oil blend over the chicken.
13. Baste chicken at least 3 more times during the cooking time.
14. Roast, uncovered for approximately 1 hour; test with a meat thermometer if you have it, making sure that the chicken reaches an internal temperature of at least 165 degrees Fahrenheit or until the juices coming out of the chicken run clear.
15. Garnish and season the chicken and the vegetables with the rest of the parsley and the pepper.

roasting chicken, goat cheese, sage, orange, radishes, onions pearl, garlic, parsley, black pepper, salt, olive oil

Taken from www.yummly.com/recipe/Whole-Roasted-Chicken-With-Radishes-and-Onions-1677310 (may not work)