Preheat oven to 170°C.

Season chicken inside and out with salt, black pepper and secret spice.

Stuff potatoes, fresh rosemary and all but 2 of the orange quarters into cavity of chicken.

Fold wings under chicken and tie legs together with butcher's twine.

Whisk chili jam and soy sauce together and reserve 1/2 for the sauce.

Rub 3-4 tablespoons of chilli jam-soy mixture under the skin of the chicken.

Place breast side up in roasting pan and roast 50 minutes, basting 3-4 times. If chicken begins to darken too much, make a foil tent to place over it.

In a small saucepan place  garlic and broth. Bring to a boil, then reduce to a simmer until reduced by half. 

Squeeze orange juice from reserved oranges into a bowl with cornstarch and stir until smooth.

Add to reduce stock along with reserved Chilli Jam-soy mixture and brown sugar. Cook until thickened.

Remove chicken from oven and rest 15 minutes.

Cut string and slice chicken accordingly.

Serve with sauce.