Serves: 2

Ingredients:

2 - 2 1/2 lb. Whole chicken

Kosher Salt

LadyRen Chef’s Blend Specialty Seasoning

1 whole Bay leaf

4 whole garlic cloves, unpeeled

1 medium orange, unpeeled and cut into quarters

½ stick salted butter, melted

2 large carrots, peeled and cut lengthwise

1 small onion, sliced

Directions:

Rinse and pat dry chicken thoroughly.

Preheat the oven to 400 degrees. Layer the carrots and onions in a roasting pan.

Melt the butter.

Season the insides of the chicken cavity with the kosher salt and 1 teaspoon LadyRen Chef’s Blend seasoning.

Stuff the cavity of the chicken with the bay leaf, garlic cloves, and orange quarters. Tie the legs together with kitchen twine, cover the tips of the wings with pieces of foil to prevent burning.

Generously, sprinkle 1 tablespoon LadyRen Chef’s Blend on the entire chicken including lifting the skin of the breast area to season the meat. Place the chicken on top of the bed of vegetables in the roasting pan. Spoon the melted butter mixture over the bird and roast for approximately 1½ hours. Check for doneness. Make a small cut between the thighs for doneness. If juice runs clear, roast is finished. Remove from the oven and let rest for 1 hour before carving. Remove the carrots and set aside. Strain the gravy and discard the onions, garlic, orange, and bay leaf. Carve the chicken. Serve with the carrots and gravy on the side.

Chef’s Tip: Garlic Mashed Potatoes, Wild Rice or Pasta are great side dishes to serve with the chicken.