3 1/2 - 4 lb whole chicken
1/2 onion, wedged (for stuffing)
1/2 orange, thinly sliced
1 celery stalk, chopped
3 garlic cloves, crushed
1/2 stick Butter
Canola Oil (for drizzling bottom of roasting pan)
1 onion, wedged (for roasting on side)
15 Baby carrots
3-4 small red potatoes, quartered
Preheat oven to 425 F. Wash the chicken and dry thoroughly.
Season the cavity with S&P and stuff with the 1/2 onion, orange, garlic and celery (reserving 1 slice of orange to cover up the opening).
Rub the chicken with softened butter and season all over with S&P & paprika. Place reserved orange slice over stuffing to seal it in and tie together legs with kitchen twine. Set chicken, breast side up, in an oiled roasting pan in the oven.
Roast for 15 minutes at 425 F, then reduce the heat to 350 F, baste the chicken, and roast for 15 minutes. Add the other onion, carrots, and potatoes to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes cooking time.)