<http://schema.org/recipeInstructions>
" Heat oven to 425 degrees F. Place the chicken in a roasting pan. Squeeze the lemon over the chicken, then place the halves in the cavity along with the rosemary. Rub chicken with 1 tablespoon oil; season with 1/2 teaspoon each salt and pepper. Roast until a thermometer inserted in the thickest part of the thigh registers 165 degrees F, 45 to 60 minutes. Let rest for at least 10 minutes before carving. Meanwhile, roast the carrots: On a rimmed baking sheet, toss the carrots, 2 tablespoons oil, and 1/2 teaspoon each salt and pepper. Spread in an even layer, place the orange halves cut-side down on the sheet; roast (with the chicken) until tender, 15 to 20 minutes. Juice the roasted oranges into a small bowl. Add the scallions, raisins, cumin, remaining 2 tablespoons oil, and 1/4 teaspoon each salt and pepper; whisk to combine. Drizzle over the carrots; serve with the chicken."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a12243/rosemary-roast-chicken-orange-scallion-carrots-recipe-wdy0912/?src=shelter_footer>