Spiced Christmas Chicken with Oranges and Rosemary

1.Preheat your oven to 375°F (190°C).

2.In a bowl, combine the orange juice, orange zest, minced garlic, chopped rosemary, honey, ground cinnamon, ground nutmeg, paprika, salt, and pepper. Mix well to create a marinade.

3.Place the whole chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

4.Remove the chicken from the marinade and let it sit at room temperature for about 30 minutes before cooking. Reserve the marinade for basting.

5.In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Once hot, add the chicken, breast side down, and sear for about 5-7 minutes until golden brown.

6.Carefully flip the chicken over and pour the reserved marinade over it. Place the skillet or roasting pan in the preheated oven.

7.Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the marinade every 20 minutes to keep it moist and flavorful.

8.During the last 15 minutes of cooking, add the orange slices around the chicken for added flavor and garnish.

9.Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Garnish with fresh rosemary sprigs before serving.