Roast Chicken is a staple for the traditional Passover Seder. My friend, Mimi, stuffs her chicken with oranges for a succulent, easy-to-make Passover favorite. There are plenty of leftovers to eat with matzo!

1 roasting chicken

3 to 5 oranges, depending on the size of the oranges and the chicken.

Wash the chicken in cold water and clean out cavities. Stuff the chicken with the oranges and use a string truss, if you wish, to tie the legs together. Take an extra orange and squeeze out the juice in a small bowl.

Heat the oven to 375 degrees. Put a little bit of water (about a half an inch or more) at the bottom of the pan and put the chicken on top. Roast breast up for an hour and 20 minutes. Baste the chicken every 20 minutes with the orange juice. As juice forms in the pan, baste the chicken with that juice as well.