We wash the orange and cut it into 5 mm thick slices, place them in a small saucepan, cover with water, boil for 2 minutes, and drain (removing the bitterness of the orange). In a clean pot, we pour water, add sugar, bring to a boil, add the blanched oranges, and simmer for 10 minutes. Let cool, then add chopped coriander and mint. We wash the chicken, dry it, and start separating the skin from the meat at the neck, then we stuff the chicken with oranges and herbs. In a bowl, we mix olive oil with Chinese five-spice powder (garlic, ginger, cinnamon, cloves, coriander), add paprika, fennel seeds, and coat the chicken with this mixture. Finally, we salt and pepper it. We add a little water to the chicken, and while roasting, we baste it with the juices. We roast until done. We serve it with root vegetables.