1. Preheat oven to 200°C (400°F) and prepare a roasting pan with orange slices and rosemary sprigs.

2. Combine juice and zest of one orange, olive oil, honey, garlic, vinegar, smoked paprika, salt, and pepper to make the marinade.

3. Pat chicken dry and rub marinade under and over the skin, then place two rosemary sprigs and orange slices inside the cavity.

4. Marinate the chicken in the refrigerator for at least 2 hours or overnight.

5. Place chicken breast-side up on the prepared roasting pan and roast at 200°C for 15 minutes.

6. Reduce oven temperature to 180°C (350°F) and continue roasting for 1 hour and 10 minutes, basting every 20 minutes.

7. Check that the internal temperature reaches 75°C (165°F) in the thickest part of the thigh.

8. Transfer the chicken to a board, cover with foil, and rest for 10–15 minutes.

9. For the sauce, pour the pan juices into a saucepan, add juice of half an orange, honey, vinegar, rosemary, and smoked paprika, then simmer.

10. Thicken the sauce with a cornstarch slurry, strain if desired, and serve alongside or brushed over the chicken.