Oranges

1 roasting chicken 3-4 lbs
4 medium size red onions
4 oranges Valencia or other type( not navel)
Olive oil
Smoked paprika
Rosemary
Salt
Pepper

Preheat oven to 350
Clean chicken cavity of organs if needed.
Place chicken in roasting pan. Baste with olive oil.
Dust well with smoked paprika.
Sprinkle well with dried rosemary.
Add salt and pepper to taste.
Peel and quarter the red onions then scatter them around the chicken.
Quarter the whole oranges and scatter them in the roasting pan.
Cook chicken at 350 for 30 minutes.
Baste with olive oil and reduce heat to 325.
Cook until meat thermometer reads 160 when placed in thigh and the chicken is a nice red brown color.
When done, let chicken rest on platter with onions and oranges. Scrape and cook pan juices a few minutes.
Serve chicken pieces with onions and oranges drizzled with pan juices.