Cooking directions

1. Prepare the Chicken:
   Clean the chicken and remove any excess fat.
   Place half an orange and fresh thyme inside the cavity of the chicken.
   Tie the legs of the chicken together with kitchen twine and set aside.

2. Make the Orange Honey Sauce:
   In a small bowl, combine orange juice, olive oil, garlic, honey, balsamic vinegar, lemon juice, onion powder, salt, and pepper.
   Mix well to combine.

3. Sear the Chicken:
   Generously coat a deep cooking pot with butter to prevent the skin from sticking.
   Place the chicken breast-side down in the pot.
   Pour the orange juice mixture over the chicken, ensuring it’s evenly coated.
   Add orange slices around the chicken.
   Cover and cook on medium heat for 25 minutes.

4. Roast the Chicken:
   Preheat the oven to 220°C (425°F) and then reduce to 200°C (400°F). After 25 minutes, flip the chicken over so the breast side is up.
   Coat the breast with the sauce from the pan and add garnishes of thyme and orange slices.
   Transfer the chicken to the oven (uncovered) and roast for another 25-30 minutes, or until the chicken is cooked through and the skin is crispy. Check the chicken every 10 minutes to ensure it doesn’t overcook.

5. Serve:
   Remove from the oven and spoon any extra juice from the pot over the chicken.
   Serve with Sadia potato wedges and a fresh salad of your choice.