• Pat the interior and exterior of chicken dry with paper towel and then rub with oil. Massage dry rub into oiled skin and place back in refrigerator uncovered overnight (or at least for an hour) to allow seasoning/oils to soak into chicken and allow the skin to dry completely.
• Preheat the oven to 400 degrees.
• Add 2 Tbsp olive oil to the bottom of a 12-inch cast iron pan or baking dish, place the apples, onions, and orange slices in the pan and place the chicken on top. Tie the legs together and tuck the wings. Bake uncovered for 1 hour 15 minutes or until the internal temperature of 165 degrees has been reached in the breast meat. Remove from oven and let rest for 15-20 minutes to retain the juiciness.
• While the chicken is cooking, heat 4 tbsp over medium high heat. When the oil is hot enough that water flicking from your fingertips makes it sizzle place individual sage leaves into the oil. Remove with tongs when they start to darken and place on a paper towel for the oil to drain. Sprinkle with salt. These sage leaves are an optional garnish, but they are one of our favorite parts. We always have to cook twice as much so that we still have some for the chicken. They are seriously tasty!
• Once the chicken has rested you can either delicately carve it or just dig in and destroy it like we did, either way I guarantee you will enjoy this recipe.

  Happy roasting!

Cinnamon Sage Dry Rub

• Mix all dry ingredients in a bowl and drip the essential oils on top. Mix together thoroughly until all clumps of brown sugar are broken up and ingredients look evenly distributed. Use immediately or store in an air tight container.