Roast Chicken with Orange Rice

Preheat the oven to 375°F. Pat the roasting chicken dry with paper towels and season inside and out with salt and ground black pepper.

Brush the outside of the chicken with vegetable oil, coating it evenly.

Place the chicken breast-side up in a roasting pan. Roast for 1 hour and 20 minutes, basting occasionally with pan drippings, until the internal temperature reaches 165°F at the thickest part of the thigh.

While the chicken roasts, melt the butter in a large skillet over medium heat. Add the chopped onion and sliced celery, and sauté until softened, about 5 minutes.

Stir in the cooked rice, plumped raisins, and grated orange peel, mixing until well combined and heated through.

Transfer the orange rice to a serving platter. Remove the roasted chicken from the oven and let it rest for 5 minutes before carving.

Arrange the carved chicken on top of the orange rice and garnish with the fluted orange peel cups for presentation and serve.