1 lb (454 g) parsnips, peeled and cut in half lengthwise

2 onions, sliced

3 sprigs fresh sage

2 oranges, unpeeled, each cut into 6 wedges

1 large chicken, about 5 lbs (2.3 kg)

1 tablespoon (15 ml) Dijon mustard

Juice of 1 orange

2 tablespoons (30 ml) Triple Sec or Grand Marnier

2 tablespoons (30 ml) olive oil

Salt and pepper

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

In a roasting pan, spread the parsnips, onions, and sage. Season with salt and pepper. Set aside.

Insert the segments of one orange in the chicken’s cavity. Brush the chicken with the mustard and place over the vegetables. Drizzle with the orange juice, Triple Sec, and olive oil. Season with salt and pepper. Place the remaining orange wedges around the chicken.

Bake for about 2 hours or until a meat thermometer inserted into the thigh without touching the bone reads 82 °C (180 °F). Place the chicken and vegetables in a warm serving dish. Degrease and keep the drippings for the sauce.

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