1 large 4 pound chicken
2 medium oranges, cut in half
8 tablespoons extra virgin olive oil, divided
2 tablespoons Silan date honey
3 teaspoons sweet paprika
2 teaspoons turmeric
2 teaspoons garlic powder
4 teaspoons kosher salt, divided
Freshly ground black pepper
1 large onion, peeled and cut in 6 wedges
1 head of garlic, cut in half
2 celery stalks, washed and cut into 2 inch pieces
5 medium potatoes, peeled and cut into wedges
2 large sweet potatoes, peeled and cut into 2 inch rounds
Preheat oven to 375°F.
Line a large baking dish with parchment paper. Place chicken breast side in the center of the dish. Lightly squeeze some juice over the chicken.
Place two orange halves in the cavity of the chicken. Place two orange halves on either side of the chicken.
Combine 4 tablespoons of olive oil, the Silan, paprika, turmeric, garlic powder, 2 teaspoons of kosher salt and black pepper in a bowl and whisk to blend. Pour over the chicken.
Place the onion, garlic and celery around the chicken.
Place the potatoes and sweet potatoes in the bowl and toss them with the remaining olive oil and salt, then place around the chicken.
Roast the chicken for 1 hour. Lower temperature to 325°F and continue roasting for another 20-30 minutes. Juices should run clear and chicken should be at 165°F in the thickest part of the thigh.
Remove pan from the oven and loosely tent with aluminum foil.
When ready to serve, carve the chicken and serve with the potatoes, sweet potatoes, oranges and other vegetables. Pour any juices over the chicken.