Whole Roasted Chicken with Orange and Root Vegetables

Here’s a delicious recipe for a whole roasted fall chicken stuffed with orange and accompanied by roasted root vegetables. Perfect for autumn gatherings!

Ingredients

**For the Chicken:**

- 1 whole chicken (3-4 lbs)

- 2 oranges, one cut into wedges, the other juiced

- Salt, to taste

- Pepper, to taste

- 1 tablespoon lemon pepper seasoning

- 1 cup onion confit

- 2 sprigs fresh rosemary, chopped

- 2 sprigs fresh thyme, chopped

- 1/2 cup orange marmalade

- Olive oil

**For the Root Vegetables:**

- 2 cups Brussels sprouts, halved

- 2 parsnips, peeled and cut into 1-inch pieces

- 2 carrots, peeled and cut into 1-inch pieces

- 2 apples, cored and cut into wedges

- 1 onion, cut into wedges

- Salt and pepper, to taste

- Olive oil, for drizzling

#### Instructions

1. **Preheat the Oven:**

Preheat your oven to 425°F (220°C).

2. **Prepare the Chicken:**

- Pat the chicken dry with paper towels. This helps achieve crispy skin.

- Season the cavity of the chicken with salt and pepper. Stuff the cavity with orange wedges.

- In a bowl, mix the onion confit, rosemary, thyme, and lemon pepper seasoning. Rub this mixture all over the chicken, ensuring it’s well coated.

- Drizzle the chicken with olive oil and season again with salt and pepper.

3. **Prepare the Vegetables:**

- In a large bowl, combine Brussels sprouts, parsnips, carrots, apples, and onion. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.

4. **Roast the Chicken:**

- Place the chicken in a large roasting pan. Surround it with the prepared root vegetables.

- Brush the chicken with orange marmalade, creating a delicious glaze.

- Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the pan juices halfway through for extra flavor.

5. **Rest and Serve:**

- Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving.

- Serve the roasted chicken alongside the caramelized root vegetables, drizzled with the pan juices.

Enjoy this flavorful fall-inspired dish, perfect for any gathering!