Orange & Rosemary Chicken

Recipe:
Half a chicken, cleaned and pat dry (do not remove the skin)
2 Sunkist oranges (squeeze the juice from 1 1/2 oranges, and slice the remaining half)
2 tbsp chopped fresh rosemary
2 tbsp honey
1 tbsp coarse black peppercorn (another option is 1 tbsp Dijon mustard)
1 tsp salt
1 carrot, cut into chunks
2 potatoes, quartered
1 onion, quartered

Place the chicken in a roasting pan and scatter the carrot, potato and onion chunks all around the chicken. Scatter the orange slices on top the chicken. Mix the orange juice, rosemary, honey, salt and black pepper together in a bowl and stir. Pour all over the chicken. Bake in the oven at 170 or 180 deg C for about 1-1.5 hrs or till chicken is golden brown and the 'juice' has reduced in amount. While roasting, occasionally scoop the juice with a large spoon and 'bathe' over the chicken.