Decisions, decisons...

do I make Sonoran spiced orange chicken or Roasted spring chicken with herbs and ricotta with the 3lb bird I bought today?

The first recipe has slices of orange under the skin with the rest of the orange quartered and stuffed in the cavity, with sweet paprika, dried hot pepper flakes, cumin, cinnamon, and oregano for flavor. The second recipe has basil, garlic, parsley, olive oil, and lemon zest mixed with ricotta and stuffed under the skin before roasting.

They both sound easy and delicious, and I have everything required for either one...