Crispy Orange Chicken

Directions

1. 1
   In a small bowl, combine the marinade ingredients; stir to blend.
2. 2
   Taste and adjust seasonings.
3. 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).
4. 4
   Pat the marinade under the skin, than all over the bird on top of the skin.
5. 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).
6. 6
   Preheat the oven to 425°; place the orange slices in the cavity of the chicken.
7. 7
   Put the chicken, breast-side up, in a roasting pan on a rack or on a vertical roaster.
8. 8
   Add the water to the pan.
9. 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).
10. 10
    Let the chicken rest 10 minutes before carving.
11. 11
    Carve the chicken and arrange on a serving platter.
12. 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.