View source for Orange and honey roast chicken

===Ingredients===
*1.5 kg fresh whole chicken
*25g butter
*25g plain flour
===Marinade===
*600ml orange juice from a carton
*3 cloves garlic, crushed
*3 tbsp soy sauce
*4 tbsp runny honey
*1 large tbsp fresh thyme leaves, chopped
===Method===
#Measure the marinade ingredients into a jug and stir until combined.
#Take two large poly bags and put one inside the other.
#Put the chicken inside the bags and pour over the marinade.
#Securely tightly and leave to marinate in the fridge overnight.
#Preheat the oven to 200°C/400°F/Gas 6.
#Remove the chicken from the marinade and sit in a roasting tin.
#Roast in the preheated oven for about 1 hour 30 minutes (20 minutes per 450g [1 lb] and 20 minutes over).
#During the final 15 minutes of cooking, remove any fat from the bottom of the tin and pour the marinade over the chicken.
#Return to the oven and continue to roast until the chicken is tender.
#If it starts getting too brown, cover with a piece of foil.
#Mix the butter and flour together in a small bowl to make a paste (this is called beurre manié).
#Remove the chicken from the roasting tin and set aside to rest.
#Slide the tin over a high heat on the hob and, using a small hand whisk, add small amounts of beurre manié and whisk to thicken the sauce.
#Strain the sauce and serve with the carved chicken.