Make sure that inside the cavity of the chicken there are no interiors in a bag. Also, cut off the neck and tail if they're still attached.

In a bowl, mix the butter with the rest of the ingredients.

Pat the chicken dry with kitchen paper all around.

Carefully, separate the skin from the flesh of the chicken using your hands. You want to separate it on the breast and also as far as your hand can go into the legs.

Rub the chicken with the butter inside the skin, on top of the skin and also on the inside of the cavity.

If you have time, you can marinade it overnight. Otherwise, it goes straight into the oven.

Roast the chicken in a baking dish or tray that's somewhat deep in a preheated oven at 180°C/350°F for approximately 1 hour or until the temperature at the centre of all pieces of the chicken has reached 73°C/164°F. Baste it every 15 minutes with its juices. If at any point a section of the chicken becomes golden enough, cover it with aluminium foil.

Remove it from the dish it was baked in and let it rest for at least 15 minutes before carving.

Pour the juices and butter that was left behind in the tray into a saucepan through a colander.

Dissolve the cornstarch in a bit of the orange juice and reserve.

Add the orange juice to the saucepan and mix. Add the dissolved cornstarch too, stirring constantly to prevent lumps from forming.

Let it boil at medium heat. From the moment it boils, let it boil for an extra minute, always stirring constantly.

Taste the sauce and adjust the level of salt if needed.