Citrus Roasted Chicken

FOWLER PACKING COMPANY

• 1 (2- to 3.5-lb) whole chicken
• 1 lemon, halved
• 3 Peelz mandarin oranges, halved
• 1 Tbsp fresh rosemary, minced
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp black pepper
• 2 tsp kosher salt
• 2 Tbsp olive oil
• 2 yellow onions, quartered

Preheat oven to 350 F.

Place chicken on a cutting board. Tuck wings under chicken. Tie drumsticks together with twine. Squeeze juices of the lemon and 1 Peelz mandarin over chicken and inside the cavity. Place the squeezed fruits inside the chicken cavity.

Mix the rosemary, garlic powder, onion powder, chili powder, paprika, black pepper and kosher salt. Rub olive oil all over the chicken. Sprinkle chicken with rub mixture until well coated.

Place chicken in a roasting pan. Tuck quartered onions and remaining mandarins around the chicken. Roast until the thickest part of the thigh is 170 F to 175 F, 1 to 1½ hours (cover the chicken loosely with foil if it browns too quickly. Let the chicken stand 15 minutes, foil tented, before carving. Makes 4 to 6 servings.