Ingredients:
1 whole chicken, about 3-4 pounds
2 cups of mixed vegetables (such as carrots, onions, celery, and potatoes)
2 cups of mixed fruits (such as apples, oranges, and grapes)
2 tablespoons of olive oil
1 tablespoon of dried rosemary
1 tablespoon of dried thyme
Salt and pepper to taste
Instructions:
Preheat your oven to 375°F (190°C).
Rinse the chicken under cold water, then pat it dry with paper towels.
Rub the chicken with olive oil and season it generously with salt and pepper.
Stuff the cavity of the chicken with the mixed fruits.
In a separate bowl, toss the mixed vegetables with olive oil, dried rosemary, dried thyme, salt, and pepper.
Place the chicken in a roasting pan or a baking dish, breast side up.
Arrange the mixed vegetables around the chicken.
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the roasted chicken with the roasted vegetables and fruits on a large platter, garnished with fresh herbs if desired. Enjoy!
