Roast Chicken with Vegetable-Grits Stuffing

Ingredients

• 3 Tbsp Hain Pure Foods Extra Virgin Olive Oil or Spectrum Naturals Extra Virgin Olive Oil
• 1/2 c Arrowhead Mills Yellow Corn Grits
• 1 1/4 c Imagine Foods Natural Free Range Chicken Broth
• 3 ribs celery, finely chopped
• 1/2 sm onion, finely chopped
• 1 carrot, finely chopped
• 1/2 lg red bell pepper, finely chopped
• 1/2 tsp dried thyme
• 1/4 tsp rubbed sage
• 1/2 tsp Hain Pure Foods Sea Salt
• 1/4 tsp ground black pepper
• 1 orange
• 1 whole chicken (4lbs), rinsed and dried
• 3 whole sprigs rosemary

Directions

1. Preheat oven to 400° F.
2. Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the grits, and cook, stirring frequently, until light gold, 2 to 3 minutes. Stir in the broth. Cover and cook over low heat until the broth is absorbed and the grits are tender, 15 to 20 minutes. Drain any excess liquid, and remove to a large bowl.
3. Wipe out the saucepan. Heat 1 1/2 tablespoons of the remaining oil in the pan over medium-low heat. Stir in the celery, onion, carrot, and bell pepper. Cover and cook until tender, stirring occasionally, about 10 minutes. Add to the grits along with the thyme, sage, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper. Transfer to a 1 quart baking dish, cover, and set aside.
4. Grate the peel from the orange into a small bowl. Cut the orange in half, and place inside the chicken cavity. Finely chop 1 of the rosemary sprigs, and add to the peel. Place the remaining 2 rosemary sprigs inside the chicken cavity. Stir the remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper into the peel mixture. Carefully lift the skin from the chicken, and place the peel mixture evenly underneath. Tie the ends of the legs together with string, and rub the remaining 1/2 tablespoon oil all over the skin. Place on a rack in a roasting pan, and cook for 1 hour.
5. At the end of the hour, place the grits in the oven. Cook until the grits are heated through, the chicken juices run clear, and a meat thermometer registers 180° F (in the breast), about 15 minutes longer. Let stand for 10 minutes before carving. Serve with the pan juices and grits. Remove the chicken skin before eating.