Place rack in lower third of oven and preheat to 450-degrees F.

Use a roasting pan that the chicken just fits in. If the pan is too large, the juices will evaporate too fast. Place a small raised rack in the roasting pan. If you don't have a small rack, you can cut up a large onion into thick slices and place them on the bottom of the pan. This will keep the chicken from sitting in the liquid.

Remove any visible fat. Salt and pepper the inside of the cavity and add the orange sections, garlic and herbs. Rub the olive oil on the outside of the chicken and season with salt and pepper.

Place the chicken on a rack and put in a roasting pan, breast side up. Add the chicken stock and wine to pan. Put in oven legs first and roast for 40 minutes. Then turn chicken so legs point out and roast another 40 minutes or until the juices in the thigh run clear when poked with a knife.

Place chicken on a platter and lightly cover with foil to keep warm. Add orange juice to drippings in pan and place on high burner to reduce slightly, about 2-3 minutes. Salt and pepper to taste. Skim off any fat and serve with chicken. Enjoy!