1. Using a vegetable peeler, zest 2 oranges into strips (approx. 4 cm), avoiding the white pith. Thinly slice crosswise, set aside the zest. Juice all 2 oranges and set juice aside.
2. In a small bowl, combine butter, garlic, soy sauce, brown sugar, rosemary, orange juice, orange zest, salt and pepper. Spread the mixture all over the chickenand marinate overnight.

Orange Honey Glaze Sauce

1. In a small saucepan, combine orange juice, orange zest, brown sugar and honey. Bring to boil, reduce heat and let simmer until sauce thickens to half.
2. Preheat the ovento 200˚C. Bake the chicken cover with aluminum foil for 1 hour.
3. Remove the aluminum foil, brush the orange honey glaze onto the chicken skin and further roast for 30 minutes, or until juices run clear when pierced in the thickest part of the thigh.
4. Transfer the chicken to a platter and brush with another layer of orange honey glaze.
5. Garnish with orange slices and additional chopped fresh parsley if desired, serve with the reserved orange honey glaze.