Ingredients:
Directions:
1. Preheat oven to 375F.
2. Wash chicken, pat dry. Place chicken in roast pan, and squeeze juice of one orange over chicken. Place orange rind in chicken cavity, truss.
3. Season the chicken with poultry seasoning, garlic powder, rosemary, salt and pepper. Add 1/2 cup water and Worchestire sauce.
4. Slice potatoes and carrots, and add to pan. Squeeze juice from second orange over contents of pan.
5. Roast for 30 minutes. Baste with pan juices. Add mushrooms, and continue roasting until cooked, about 30 to 40 minutes more.
6. Serve with biscuits.