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1
Clean chicken and pat dry. Sprinkle Salt and Pepper into the chicken cavity.
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2
Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
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3
Stuff (in small batches to make even throughout cavity) onion, fresh herbs, butter, orange quarters, and remaining garlic. Rub chicken skin with a little butter. Sprinkle with salt and pepper.
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4
To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
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5
Roast chicken at 400 degrees for 15 minutes to get skin crisp and then lower heat to 350 and continue to roast for 65 minutes, or when internal thermometer reaches 180 degrees, or when juices run clear. Occasionally baste chicken with pan juices.
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6
Remove chicken from pan and place on a platter.
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7
Pour pan juices into a sauce pan and add 3/4 cups of the orange juice, Grand Marnier, chopped apricots and brown sugar (if using, remember this will make it a bit sweeter.) Whisk on high until it comes to a boil, lower temp and whisk occasionally until sauce thickens (about 7 minutes) add flour if necessary. You can add the remaining 1/4 cup of OJ if you need to reheat the sauce.
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8
Pour sauce over the chicken slices when served.
