Makes 4 servings

					1 3½ 3¾ pounds chicken whole 
					1 sage sprig fresh 
					1 thyme sprig fresh 
					1 rosemary sprig fresh 
					3 garlic clove smashed 
					2 teaspoons salt 
					2 teaspoons black pepper fresh ground 
					2 1/2 cups Minute Maid Orange Juice 
					1/4 cup onions diced 
					1/8 cup carrots diced 
					1/8 cup celery diced 
					1/2 cup white wine or water 
					1 cup Chicken broth reduced sodium 
					1 tablespoon sugar 
					1 tablespoon olive oil

                                Season chicken cavity with 2 teaspoons and pepper
				Place fresh herbs and garlic inside cavity 
				Inject 1/2 cup orange juice into chicken meat 
				pour ½ cup orange juice into cavity and truss if desired 
				Place chicken in a Ziploc bag and pour 1 cup of orange juice 
					over top of chicken 
				Seal bag refrigerate and marinate at least 4 hours 
				Preheat oven to 450°F 
				Remove chicken from bag and drain juice back into bag 
				Place chicken into roasting pan 
				Reserve marinade for sauce 
				Roast chicken for 30 minutes 
				while basting occasionally with pan drippings 
				Reduce oven temperature to 400°F and continue roasting 
					and basting to an internal temperature of 165°F 
					about 30 45 minutes longer 
				Remove chicken to a serving platter and hold warm 
	
			MAKE THE SAUCE 
				Place roasting pan on the stovetop over medium heat 
				Add diced onions carrots and celery 
				cook until the vegetables begin to brown about 10 15 minutes 
				Skim any excess fat 
				Add the white wine or water chicken broth reserved orange juice 
					marinade and ½ tablespoon sugar 
				Simmer mixture while gently scraping the drippings from the 
					bottom of the pan
				Cook until sauce begins to thicken and is reduced to 1/3 of 
					its original volume
				about 1 cup about 20 minutes
				Adjust seasoning to taste
				Strain sauce and hold warm
				Place the remaining ½ cup of orange juice and remaining sugar 
					in a large non-stick skillet
				bring to a simmer
				Whisk in olive oil 
				Uncover and continue cooking 
				allowing the liquid to reduce to a glaze 
				Adjust seasoning with salt to taste 
				Carve the chicken and serve with the orange sauce