Here’s another variation on a roasted chicken recipe:
1 medium orange
1 5-lb. chicken
Preheat the oven to 375F.Remove the giblets from the chicken. Wash and dry the chicken. Sprinkle with salt, pepper, onion powder, and dried basil. Drizzle olive oil (about 2 tbsp.) over the chicken and into the cavity. With a fork, prick the orange at least 6 times. Nestle the orange inside the cavity of the chicken.
Tip: I lined the Pyrex with aluminum foil and then placed my roasting rack on top of it. Then I placed the chicken on top of the roasting rack. This eliminates the mess when you’re cleaning up later!
Bake for 2 hours. Squeeze some of the juice from the orange over the chicken.
Here’s a chicken leg: