Spicy Whole Roasted Chicken With Orange And Rosemary - cooking recipe

Ingredients

1 (3 1/2-4 lb) chicken, whole
1 1/2 - 2 teaspoons Asian chili sauce
1 small onion, quartered
1 orange, sliced
3 sprigs rosemary

Preparation

Remove the chicken's giblets, rinse the bird inside and out, and pat it dry.
Heat the oven to 350\u00b0F.
Rub about half of the chili paste over the inside of the bird and half over the outside. Stuff the cavity of the bird with the onion, orange and rosemary.
Season the whole of the chicken with salt and pepper.
In a large saute pan or in a small roasting pan (with or without a rack), roast the bird, periodically basting it with the fragrant juices that accumulate (you may need to tilt the pan at first to collect them) for 1 to 1 1/2 hours, depending on the size of the bird. (Check by seeing if the juices that result from pricking the thigh run clear, or use a thermometer to check that the temperature of the thigh at its thickest is 165\u00b0 to 170\u00b0 F.) Let the bird sit for 10 minutes before carving and serving it.
Degrease the pan juices (a gravy separator does this quickly), and pass the juices on the side.