Preheat the Oven: Preheat your oven to 375°F (190°C). This temperature will ensure a slow and even roast, allowing the chicken to cook thoroughly while keeping it juicy.

Season the Chicken: Pat the chicken dry with paper towels to remove any moisture, which helps in achieving a crispy skin. Rub the chicken generously with 1 ½ tablespoons of coarse sea salt and freshly ground black pepper. Ensure that the salt and pepper are evenly distributed both inside and outside the cavity of the chicken.

Stuff the Chicken: Stuff the cavity of the chicken with 3 rosemary sprigs, 4 thyme sprigs, about 10 sage leaves, and a few slices of orange. This will infuse the chicken with aromatic flavors from the herbs and citrus as it roasts.

Zest the Orange: Take the zest of 1 orange (cut into fine strips) and rub it all over the outside of the chicken. This will enhance the citrus flavor and add a subtle sweetness.

Add Olive Oil: Drizzle 2-3 tablespoons of extra virgin olive oil over the entire chicken. Use your hands or a brush to rub the oil into the skin. This will help the skin turn golden and crispy as the chicken roasts.

Place the Chicken in the Roasting Pan: Place the chicken breast-side up in a large roasting pan. Arrange any remaining herbs and orange slices around the chicken in the pan.

Add Chicken Stock: Pour about 2-3 cups of chicken stock into the bottom of the roasting pan. This will keep the chicken moist during cooking and can later be used to make the orange glaze.

Roast the Chicken: Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature of the thickest part of the chicken (the thigh) reaches 165°F (74°C). Baste the chicken every 30 minutes with the pan juices to ensure it stays moist.

Combine Ingredients: In a small saucepan, combine the juice of 1 orange, 1 tablespoon of honey, and 1 teaspoon of cornstarch. Stir the mixture well to dissolve the cornstarch.

Cook the Glaze: Place the saucepan over medium heat and bring the mixture to a simmer. Stir constantly to prevent lumps from forming. Continue to cook until the glaze thickens slightly, about 3-4 minutes.

Brush the Chicken with Glaze: When the chicken is about 15-20 minutes away from being done, brush the orange-honey glaze all over the skin of the chicken. This will give the chicken a shiny, caramelized finish and add a sweet citrus flavor.

Finish Roasting: Return the chicken to the oven and roast for the remaining time until fully cooked and the skin is golden brown.

Rest the Chicken: Once the chicken is done roasting, remove it from the oven and let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.

Carve and Serve: Carve the chicken into serving pieces and serve with the pan juices, along with any remaining orange slices and herbs for garnish.