Preheat oven to 375. Line a 9x13 inch baking dish with parchment paper. Rinse bird and pat dry with paper towels. Place in dish. Stuff with lemon and orange wedges. Sprinkle with rosemary, salt and pepper. Cross legs and tie together with baking string. Place chopped roots (such as sweet potatoes, parsnips, carrots, onion, or potatoes) around the chicken. Drizzle all contents of dish with olive oil. Roast until browned and thoroughly cooked through, about 2 1/2 hours (time will vary depending on the size of bird. If using meat thermometer, it should read 165 when done). Let rest for 15 minutes before carving. 

 

Remember to save the bones and carcass (with remaining citrus inside) for chicken stock!!! You can place them in a Ziploc bag and store in the freezer for stock making day.