Preheat the oven to 375 degrees.

Remove the packaging from the chicken. Place the chicken in the roasting pan and pat it dry with paper towels.

Coat the chicken with olive oil and then season with salt and pepper.

Stuff the inside of the chicken cavity with orange slices, rosemary sprigs, and garlic cloves

Add the broth to the pan.

Roast for 90 minutes, basting occasionally, until the skin is golden and the internal temperature reads 165 degrees. Alternatively, you can cover the pan tightly with foil and roast for 1 hour, remove the foil and cook for the remaining time uncovered for the skin to brown and crisp.

Let the chicken rest for 10-15 minutes before slicing and serving.

Garnish with pomegranate seeds or cranberries and extra orange slices to serve - optional.