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1
Rinse chicken with cold water and drain well; pat dry with paper towels.
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2
Loosely stuff cavity of chicken with orange, onion, and cilantro sprigs.Preheat oven to 375*.
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3
Sprinkle bird inside and out with 2 1/2 teaspoons salt and pepper.
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4
Skewer roaster openings, truss wings underneath body and tie drumsticks together.
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5
Place breast side up on rack in shallow open roasting pan.
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6
Brush with 1 tablespoon butter; set aside.
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7
Combine orange juice, cilantro leaves, orange marmalade, remaining 3 tablespoons butter, remaining 1/4 teaspoons salt, orange peel and pepper seasoning in container of food processor or blender.
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8
Process until well blended and smooth; set aside 1 1/4 cups.
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9
Bake the roaster in preheated oven 2 hours, or about 20 minutes per pound, basting occasionally with remaining orange mixture, meat thermometer registers 185*F, leg moves freely or juices run clear when pierced with a fork.
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10
Let the roaster stand 20 minutes while completing sauce.
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11
Remove 1 tablespoon drippings from roasting pan to a small saucepan.
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12
Whisk in 1 tablespoon flour and cook over medium heat 3 minutes, stirring constantly.
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13
Gradually whisk in reserved basting liquid, stirring constantly until thickened.
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14
(If mixture is too thick, add additional orange juice until desired consistency.)
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15
Garnish with orange, avocado and cilantro.
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16
Note: If skin begins to brown too much, cover brown areas with foil.
