MARINADE:

Grated zest of 1 orange (about 1 1/4 tsp.)
Juice of 1 orange (about 1/3 c.)
1/2 c. honey
2 tsp. dried rosemary or 1 tsp. fresh leaves stripped from stems
1 tsp. salt
1/4 tsp. freshly ground black pepper
8 cloves garlic, peeled and left whole
1 orange, halved lengthwise and cut into 1/2 inch thick half-moons (inclu. peel)
1 lg. broiler-fryer (3 to 3 1/2 lbs.), cut into 8 pieces

1. In a shallow bowl combine the orange zest and juice, honey, rosemary, salt, pepper, garlic cloves and orange pieces. Add chicken and stir to coat. Cover and refrigerate 3-4 hours, turning chicken once or twice.

2. Preheat oven to 400 degrees F. and line a large baking pan or jelly roll pan with foil. Arrange chicken on foil; with slotted spoon, remove garlic and orange pieces from marinade and add to pan with chicken. Spoon some of marinade over chicken; keep remaining marinade for basting.

3. Bake chicken, turning pieces and brushing with marinade every 15 minutes until chicken is golden and tender, about 50-60 minutes.

4. Garnish with roasted garlic pieces and caramelized orange slices from baking pan, and a few sprigs of fresh rosemary, if available.