Rosemary, Sage and Thyme Chicken

Preheat oven to 400oF. Slice oranges in half. Squeeze out about 1 cup juice. Don’t discard orange peels. Rinse chicken. Pat dry with paper towels. Place in the roasting pan wide enough to hold chicken and vegetables around it. Stuff orange peels into cavity of chicken. Rub butter all over chicken, then sprinkle with thyme, sage, and 1/2 tsp. salt. Roast, breast side up, in center of preheated oven for 30 minutes.

Meanwhile, cut unpeeled potatoes into quarters. Slice each onion into 6 wedges. Cut squash into bite-size chunks. Place potatoes, onions and squash in a large bowl. Add juice and oil. Sprinkle with rosemary and remaining 1/2 tsp. salt. Stir until evenly coated.

Once chicken has roasted 30 minutes. Remove from oven. Baste with any pan juices. Tumble vegetables and marinade into pan around chicken and spread out. Return to oven. Roast, uncovered, until a meat thermometer inserted into thigh reads 170oF, 45 minutes to 1 hour. Stir vegetable halfway through cooking. If chicken skin brown too quickly, loosely cover chicken with foil. If pan juices start to burn, add a little water. After removing pan from oven, let stand 10 minutes before slicing chicken and serving with vegetables and pan juice.