Roasted Chicken With Veggies - cooking recipe

Ingredients

1 None orange, zested and juiced
2 tbsp dry sherry
2 tbsp orange marmalade
1 tsp chopped fresh thyme, plus extra sprigs to garnish
1 tsp chopped fresh rosemary, plus extra sprigs to garnish
4 stalks celery, chopped
1 None large red onion, cut into wedges
3/4 lb small red potatoes, halved
8 oz baby carrots
1 head garlic, cloves separated
2 tbsp olive oil
1 (6-7 lb) whole chicken, trussed

Preparation

Preheat oven to 350\u00b0F. Whisk together orange zest, 2 tbsp orange juice, sherry and orange marmalade. Season then stir in chopped herbs.
Arrange vegetables and whole herb sprigs in a roasting pan. Toss with olive oil. Nestle chicken in the middle of vegetables. Brush glaze over chicken and roast for 2 hours, or until a thermometer inserted in the thickest part of the thigh reads 175\u00b0F. Let chicken rest for 20 mins before serving with vegetables.