Hoisin and Orange Glazed Roast Chicken

1 (4 pound) roasting chicken
3/4 cup hoisin sauce
1/2 orange, peeled and cut into small pieces
1-inch ginger piece, peeled
3/4 cup orange juice
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 tablespoon ginger, peeled and chopped
1 orange, peeled and cut into thin slices

Place chicken breast side up in roasting pan. Using pastry brush, spread some of hoisin sauce on inside of cavity, and the rest of it all over outside of chicken. Place the orange pieces and the 1" piece of ginger inside the cavity. Pour 1/2 cup orange juice, the soy sauce, and sesame oil on the chicken; sprinkle the chopped ginger on top. Let marinate, covered and refrigerated, for at least 1 hour or up to 24 hours.

Heat oven to 450 degrees F.

Roast chicken for 15 minutes, then reduce oven temp to 400 degrees F and roast, basting every 15 minutes or so, for another 30-45 minutes, depending on size of chicken. If juices in bottom of pan dry up, tip chicken so juices from cavity spill out, or add another 1/4 cup orange juice or water.

Remove pan from oven and tilt the remaining juices out of chicken cavity into pan. Place chicken on carving board, and let sit loosely covered with foil for 10-15 minutes. Discard extra fat from roasting pan. Scrape any browned bits clinging to bottom of pan, and gently heat juices over low heat. Cut chicken into serving pieces. Drizzle hot juices over chicken and serve garnished with orange slices.

Serves 4.