4 1/2 lb ROCKY┬« Free Range Whole Chicken
1 tbsp extra virgin olive oil
1 tsp fine ground sea salt
1/4 tsp ground black pepper
navel oranges
1   red grapefruit
2 tbsp brown sugar
clove garlic, chopped
2-3  4-inch sprigs rosemary
2-3  4-inch sprigs thyme
bay leaves


1 Preheat the oven to 425 degrees F. Pat the chicken dry and place breast-side up on a baking sheet. Brush evenly with the olive oil and then sprinkle with the salt and pepper.
2 Juice three of the oranges to make about 1/2 cup. Juice one of the lemons to make about 2 tablespoons and one of the limes to make about 1 1/2 tablespoons. Juice the red grapefruit to make about a 1/2 cup. Combine the juices in the cup of a single serving blender (or similar appliance). Add the brown sugar and garlic clove. Puree on high for about 15 seconds until the garlic is finely chopped and the liquid is frothy. Pour the liquid into the bottom of a large baking dish. Halve the remaining two oranges and two lemons. Place three orange halves and three lemon halves cut-side up in the baking dish.
3 Stuff the remaining one orange half and one lemon half into the chicken cavity along with the rosemary, thyme, and bay leaves. Tie the chicken legs together with kitchen string. Transfer the chicken to the baking dish and arrange breast-side up on top of the fruit halves.
4 Bake for about 1 1/2 hours, until the internal temperature reaches 165 degrees F. Every 15 minutes, open the oven and carefully baste or brush the chicken with the juices in the bottom of the pan. Let sit 15 minutes before serving.

Recipe courtesy of Lori Rice of Fake Food Free


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