1 free-range chicken (4-5 pounds)
1 cup orange juice
1
lemon, juiced (reserve lemon halves)
1/2 cup olive oil
4 tablespoons butter, melted
2 teaspoons
black pepper 1 teaspoon
Simply Organic All Seasons Salt 2 teaspoons
garlic powder 3 cloves garlic, pressed
1 large parsnip, peeled, halved and coarsely chopped
1 medium rutabaga, peeled and cubed
1 large carrot, peeled, halved and cut on a bias
1 large onion, peeled and coarsely chopped
Preheat oven to 400 degrees.
Wash chicken under cold water and pat dry.
Mix orange juice, lemon juice and olive oil and set aside.
Rub chicken with melted butter over and under skin and inside chicken cavity.
Mix pepper, All Seasons Salt and garlic powder in bowl and massage over and under the skin and inside the chicken cavity. Stuff chicken cavity with juiced lemon halves.
Place chicken in roasting pan. Distribute pressed garlic, parsnip, rutabaga, carrot, and onion evenly around the chicken. Pour orange juice mixture over the chicken and vegetables.
Roast for 1½ to 2 hours, basting and checking. When chicken browns and chicken legs move freely, the chicken is done.
