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1
In a small bowl, combine the marinade ingredients; stir to blend.
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2
Taste and adjust seasonings.
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3
Put the chicken in a big bowl; starting around the main body cavity, carefully slip your hand under the skin, making sure not to break it ( you may need to use gloves if you have long fingernails).
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4
Pat the marinade under the skin, than all over the bird on top of the skin.
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5
Cover the chicken and refrigerate for at least a few minutes or up to 8 hours (you can also do this in a zip-lock plastic bag).
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6
Preheat the oven to 425u00b0; place the orange slices in the cavity of the chicken.
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7
Put the chicken, breast-side up, in a roasting pan on a rack or on a vertical roaster.
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8
Add the water to the pan.
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9
Roast the chicken for 45 minutes to 1 hour, or until the juices run clear when a thigh is pierced with a knife (halfway through cooking, add a little more water if needed to keep the juices from burning).
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10
Let the chicken rest 10 minutes before carving.
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11
Carve the chicken and arrange on a serving platter.
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12
Place the orange slices in the pan with the juices and cook over med-high heat until slightly thickened, about 3 minutes; pour the juice over the chicken and serve immediately.
