1. Preheat your oven to 425°F (220°C). This high heat helps crisp up the skin beautifully while keeping the meat juicy.
2. In a small bowl, combine the olive oil, minced garlic, honey, orange zest, orange juice from one orange, thyme, smoked paprika, salt, and pepper. Whisk together until well blended.
3. Place the chicken in a roasting pan or cast-iron skillet. Rub the orange and herb mixture all over the chicken, making sure to get under the skin where possible for maximum flavor infusion.
4. Stuff the cavity of the chicken with a few slices of the second orange and sprigs of rosemary if you have them. This adds extra fragrant steam while roasting.
5. Tuck the legs under and tie them together if you have kitchen twine (this helps the chicken cook evenly).
6. Arrange the remaining orange slices around the chicken in the pan, then pour the chicken broth into the bottom of the pan to keep things moist.
7. Roast the chicken uncovered for 50-60 minutes, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer inserted into the thickest part of the thigh. Halfway through roasting, baste the chicken with the pan juices to keep it flavorful and moist.
8. Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This resting time helps the juices redistribute and keeps the meat tender.

One little trick I learned from my grandmother’s kitchen is to always let the chicken rest before slicing. It feels like the longest wait, especially when everyone’s hungry, but trust me—it makes a world of difference to the texture and juiciness.