Whole Roaster
Granny Smith Apple
Medium onion
Celery Stick
1.5 tbs of olive oil
Salt & Pepper to taste

Preheat the oven to 350 degrees. Cut the apple and onion into quarters. Cut the celery stick in half. Remove any innards that might be in chicken cavity. Wash and dry the chicken both inside and outside. Place the chicken in a roaster. Stuff the chicken with the apple, onion and celery. Juice the orange, but make sure you keep the skin and pulp. Place the remains of the orange inside the chicken’s cavity. Rub the chicken with the Olive oil, salt and pepper. Drizzle the orange juice on top of the chicken. Roast the chicken and cook it according to its packaging. (Typically it is 20 minutes per pound). Once the chicken reaches 165 degrees, remove from the oven and let it rest for about 15 minutes. Carve the chicken and add a bit of the excess juice to each plate. If you’d like to lower the calories on this, remove the skin once it is finished cooking.