Rachael Ray’s Citrus Roasted Chicken


1 (4 to 5 pounds) roasting chicken

1 orange, quartered

1 lemon quartered and seeded

1 small onion, peeled and quartered

2 bay leaves

Salt, reshly ground black pepper

2 tbsp. extra virgin olive oil

Preheat the oven to 425 degrees. Stuff the chicken cavity with the orange, lemon, onion and bay leaves. Tie up the legs with cooking twine and season the outside of the chicken with salt and pepper. Transfer the chicken to a roasting pan, drizzle with a little oil and roast until the juices run clear and a thermometer reads 160 degrees. About 90 minutes.

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