mandarin oranges

3-4 lb roasting chicken
3 medium onions, cut into small chunks
1 can mandarin oranges, liquid reserved
fine grained sea salt
coarsely ground pepper
1 T dried rosemary

Preheat oven to 400. Wipe chicken dry inside and out with paper towels.Rub chicken with salt, pepper and rosemary. Truss chicken and place in roasting pan breast side down with onions scattered on the bottom of pan. Roast for 20 minutes, then carefully turn chicken so the breast side is facing down. Lower oven heat to 350 and continue roasting until chicken is cooked (leg will move easily in the joint).
Remove chicken from pan and allow to sit for 15 minutes before carving. Meanwhile, add mandarin oranges and reserved liquid to roasting pan and deglaze on the stove top. Pour over carved chicken and serve.