Thaw the chicken ahead of time in the fridge, wash, clean, and pat completely dry with paper towels.
Zest two oranges, juice one, and peel and cut the other into pieces.
For the marinade, mix the orange juice and zest with vegetable oil, salt, spices, honey, and garlic.
Rub the chicken with the marinade and pour the rest over it, tucking the orange pieces inside the cavity. Let it marinate for a couple of hours, in the fridge if you like.
Roast in a preheated 180 °C oven for one hour, turning the bird a couple of times.