Whole roast orange chicken with spicy lentils

Usually the people are thinking roasting a whole chicken is difficult, or to long , and not worth to do on a busy weekdays , but i have exactly the opposite idea about it. It just need a little preparation, and when you put in to the owen just forget it for a 1,5 hour, and thats it. I like to do roast whole chicken on the weekdays too, and try some new flavors, because the chicken is the meat who like a taste of fruits, veggies, spices, and easy to match with nearly everything. This time the combination was with orange, rosemary, and garlic.

WHOLE ROAST ORANGE CHICKEN WITH SPICY LENTILS

for the roast:

1 whole chicken (try the free range one, trust me its worth it!)

2 big oranges (cut in quarter)

half lemon

2 cloves garlic (peeled, chopped)

fresh rosemary

olive oil

honey

salt/pepper

for the lentils:

500 gr dry lentils (soaked in water at least 2 hours)

1 spring onion

sausage ( i used homemade hungarian paprika sausage, but you can use chorizo too)

lemon juice

salt/pepper/smoked paprika

Have a roasting dish and put the whole chicken there season with salt and fresh ground pepper, stuff with one half orange, half of lemon, and a fresh rosmary. Just squeeze the juice of the half orange under the chicken, add olive oil, honey, rosemary, and garlic .Put into the owen and cover with foil. 1 hour on 250 degrees C. ,and other 30 min on the same temperature without the foil. And the result is juicy, crispy, sweet...
For the lentils first fry the onions with the sausage (you doesn't need oil, because the sausages has enough in it), and after just add the lentils, lemon juice, salt, pepper, smoked paprika, and cook with a little water until its soft (30 min)