• Preheat oven to 450 F. Ensure your whole chicken is entirely thawed, and set on the counter for 30 minutes before preparing to allow for even cooking
• Add chopped onion, oranges, smashed garlic cloves & thyme + rosemary to the cavity of the bird
• Add chopped thyme + rosemary, S&P to the room temperature butter and combine. Massage butter underneath the skin of the breasts and on the entire outside of the bird
• Lay chicken in a large skillet or roasting pan and bake for about 1-1.5 hrs, until internal temperature has reached 165F
• Let chicken rest for 20 mins at least before serving.

For the molasses:

• Heat juice in a pan over medium-high heat and whisk until simmering. Add corn starch slurry and whisk until thickened. Brush over bird half way through and after baking.