Rosemary Orange Roasted Chicken

Ingredients
5-7 pound roasting chicken
Salt and pepper
4 sprigs of rosemary
4-6 sprigs of thyme
2 Tbsp Complete seasoning
1 Tbsp vegetable oil
1/2 cup Orange juice
1/4 - 1/2 cup flour
1-2 cups of chicken stock or broth
Preheat oven to 425 degrees
Remove giblets and place the chicken in the rack of a roasting pan.  Pat dry with a paper towel.  Season liberally inside and out with salt and pepper.  Stuff rosemary and thyme inside the chicken.

Sprinkle complete seasoning over top of the chicken, pour oil over breast and rub oil and seasoning over the entire chicken.
Tuck wings under so the tips don't burn and tie up legs if desired.  I didn't have any twine so I just let them hang and it came out fine.
Pour the orange juice and 1/2 cup of water into the bottom of the roasting pan.
Roast chicken for 25-40 minutes depending on the size of your chicken.  You want an internal temperature of 165 degrees.
Remove roast to a cutting board and cover tightly with foil.
Scrape up bits in the bottom of the pan and pour all the pan drippings into a saute pan.  Add flour to form a paste with the drippings.   You want about the same amount of flour as fat in the pan, so depending on how much drippings you have you may need more or less flour.  I usually start with 2 heaping tablespoons and work up from there.  (If you don't have enough drippings in your roasting pan you can start the gravy with 2 tbsp butter and 2 tbsp orange juice and get a similar flavor.  )
Once you have a paste like consistency slowly add chicken stock and thin to desired consistency.  Again depending on how much fat you started with will affect how much stock you need in the end.  (You can also use plain water in place of the stock.)

Carve chicken and serve with gravy along side.

Do not toss out the bones!!!!!  These will make a great broth, simply add enough water to cover the chicken and place over low heat.  Simmer low for 2-3 hours for a delicious broth!

Enjoy!