Crispy, golden, salty skin and flavorful juice that is why roasted chicken is one of my favorite dishes. In this recipe, the combination of the orange and carrot adds sweetness and citrusy to the dish. 

INGREDIENTS:

1 1/2 lb. chicken 

1 cup orange juice

1/2 Lb. orange cut to wedges

2 bay leaf

1 orange zest 

1 Lb. carrots peeled and cut to 2 inch pieces

3 tablespoons olive oil 

1 anise star

1 cinnamon stick 

Filling the cavity: 4 sprigs of thyme, 2 sprigs of sage, 1/2 lemon cut in half, 1/2 orange cut in half, handful of parsley.

Salt and freshly ground pepper to taste

STEPS:

Preheat the oven to 350 F°.

Season the chicken with salt and freshly ground pepper inside and out and stuff the cavity with thyme, orange, garlic, parsley, lemon, sage.

Add the bird to a baking dish and drizzle with olive oil and orange zest. Arrange the carrots, orange wedges, cinnamon stick, bay leaf and anise star around the chicken in the baking dish. Now pour orange juice on top.

Roast for 1 hour 20 minutes or until golden brown and the inside temperature registers 165 F°,  turning the bird over half way and basting from time to time.

The orange wedges and the carrots should be tender and caramelized.

Let the chicken rest for 15 minutes before carving.

Serve the chicken with the roasting juices, caramelized carrots and orange wedges on the side.