Baked chicken with orange

1.  In a bowl, mix the room-temperature butter with the onion powder, pepper, rosemary, thyme, honey, orange zest, minced garlic, and paprika.
2.  Rub the chicken with the butter and spice mixture. Cover and marinate in the refrigerator overnight.
3.  Preheat the oven to 180°C (350°F). Place the chicken in a baking dish and bake for approximately 1 hour. Baste it with the pan juices every 15 minutes.
4. Once cooked, remove it from the oven and let it rest for 15 minutes before carving.

For the sauce:

1. Once the chicken is baked, strain the pan juices and pour them into a saucepan.
2.  Squeeze the oranges to obtain 150ml (1/2 cup) of juice.
3.  Set aside a small amount of the orange juice and dissolve the cornstarch in it. 4. Add the reserved juice to the pot and mix well.
4.  Gradually stir in the juice with the cornstarch, stirring constantly to prevent lumps from forming.
5.  Let everything simmer in the pot over medium heat until the sauce thickens.
6.  Season with salt and pepper to taste.
7. As a final touch, you can slice some orange to garnish the dish when serving.

**Serve with a salad or roasted potatoes.