Preheat the oven to 400° F
Zest both oranges into three portions - one for the compound butter, one for the gravy, and one to coat the chicken
Allow 8 of the 10 tablespoons of butter to come to room temperature. In a bowl, whisk the butter into an airy, softened state, then fold in a quarter of the orange zest. Finally, lay out a rectangular sheet of seran wrap and lay the butter in a log shape. Roll the seran wrap around the butter to make a small log then refrigerate to solidify before roasting the chicken.
Prepare the chicken: pat it dry with paper towels, then flip and tuck the wing bones back away from the breast. Rub the chicken in the canola/vegetable oil. Coat the chicken in half of the orange zest (would be two thirds of what you have not used yet). Season the entire chicken. Slice an orange in half and stuff both halves inside the chicken. Stuff in some garlic cloves as well. Take out the compound butter and cut it into thin slices. Gently lift the skin of the chicken and insert the butter slices all around to coat the meat. Place the chicken in a roasting pan.
Roast the chicken uncovered for 15 minutes at 400 degrees, then bring the oven to 350℉ Continue roasting until the internal temperature of the chicken is measured at 155 degrees with a meat thermometer (or when the juices begin to look clear), at which point, allow the chicken to rest and the residual heat will finish off the cooking process. Look ahead to step 6.
While the chicken is roasting, saute the mushroom slices. Thinly coat a small saute pan in butter and then throw in the mushrooms with seasoning until they are tender. Once tender, save the mushrooms for the pan gravy in Step 7.
Remove the chicken from the roasting pan and take out the orange halves that you stuffed inside previously. Place the chicken in a warming oven to keep warm until ready to serve. Skim the fat off of the remaining juices. Move the pan to the stovetop, set on medium high. Put in the remaining quarter of orange zest. Add two tablespoons of flour and two tablespoons of butter. Scrape the drippings together and then add the stock. Hold for 15 minutes at a simmer. Then, add the mushrooms. Pour into a gravy boat when ready to serve.
Drain the cans of green beans. On the stove, heat a sauté pan on medium-high heat with enough butter to coat the bottom of the pan. Add the green beans and the minced garlic to the pan. Season lightly with the seasoning mix and stir the green beans around to evenly incorporate the garlic and the seasoning. Cook the green beans while constantly stirring until they are tender or until they appear glossy. Keep warm in a warming oven until ready to be tossed together with the chicken, then being ready to serve.
To separate the chicken breasts from the entire chicken, cut a slit down the middle of the breasts until you meet the center bone. Then begin to slice along the ribs on the left and right side, cutting as close as possible to the ribs in order to avoid wasting any meat. Once you have sliced all the way along the ribs, cut any remaining skin that is holding the breast. Do this process on both sides of the ribs, then remove any skin on the separated breasts. Finally, shred the breasts.
In a sizable bowl, combine the shredded chicken with the sautéd green beans. Transfer the gravy into a sauce boat or another pourable container. When ready to eat, pour the gravy on individual servings. Enjoy!