Citrus & Herb Whole Roasted Chicken

Preheat oven to 425°F.
Drizzle the halved potatoes with olive oil and sprinkle with salt and pepper. Toss to combine. Add to the bottom of the roasting pan.
Remove the innards from the chicken and rinse the bird inside and out. Remove any excess fat (anything you wouldn't want to eat) and pat the outside dry with paper towels. Generously salt and pepper the inside and outside of the bird. Stuff the cavity with as much of the rosemary, quartered orange, onion, and garlic as possible. It may not all fit and that's ok!
Cross the legs of the chicken one over the other and tie with kitchen twine. Place the bird on the roasting rack in the pan (breast side up) and tuck the wings under the body. Brush the outside of the bird with 2 Tablespoons melted butter (be sure to get it in all the nooks!) and sprinkle with additional salt and pepper.
Roast the chicken for 1 ½ hours, checking on the bird every 30 minutes and alternate brushing with orange juice or melted butter to keep the bird moist. Towards the end of the cooking time, if you feel the bird is browning too quickly, you can tent it with aluminum foil.
The bird is finished when a meat thermometer inserted into the thickest part of the breast reads 165°F and the juices run clear when you cut between the leg and thigh. Transfer the chicken to a cutting board, tent with aluminum foil, and let rest for 20 minutes.
Slice the chicken and serve with roasted potatoes.