Tonights Dinner: Roasted Organic Chicken w Blood Oranges

Abby was in the mood for some roasted chicken this week, so I decided to spice it up by adding blood oranges under the skin. I stuffed it with lemon, parsley and white onion and roasted it over yukon golds and fresh carrots.

I kept it simple and roasted it at 375 and it turned out really juicy and fresh tasting. I typically brine my chickens for a day in heavily salted water, but I didn't with this one. It was so juicy that I'm not sure that brining is necessary.