Whole Roasted Chicken with Apples, and Oranges

Whole Roasted Chicken with Apples, and Oranges

Ingredients

 3½ lb whole chicken

2 apples

2 oranges

1 TBS. dried thyme leaves

1/2 TBS. dried rosemary leaf

1/2 TBS. sage

1/8 cup raisins

1/8 cup pecans; chopped

4 TBS. honey

1/2 cup white wine

 1/8 cup olive oil

7 TBS. butter; melted (reserve 5 TBS.)

pepper to taste

Heat oven to 425 degrees.

Instructions

Cut the apples and oranges into large chunks. Combine with thyme, rosemary, sage,raisins, pecans, honey, wine 2 TBS. butter and olive oil in a large bowl. Crush the ingredients together with your hands.

Stuff the chicken with the mixture and truss the chicken with butchers twine.

Season the outside of the chickens with reserved melted butter, and pepper.

Place in the roasting pan, breast facing up.

Place pan into oven and roast for 30 minutes or until lightly browned, basting every few minutes with the melted butter. Turn the oven down to 350 degrees and continue roasting for 1 hour or until a thermometer in the chicken reads 160 degrees Let the chickens rest for 10 minutes, carve and serve.