A marinade of smoked cane syrup and orange juice gives this chicken great depth of flavor with a citrus twist.
Combine 3/4 cup smoked cane syrup with half a cup of fresh squeezed orange juice (tangerine juice also works well), 1 tablespoon cane vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt. Mix well and add to container being used to marinate. Place the bird in the container with the marinade, cover, and place in the refrigerator. Turn the bird every few hours. Marinate for at least three hours but overnight is best.
Remove the bird from the marinade and drain off excess liquid. Season with salt and pepper both inside the cavity and the exterior of the bird. Place breast side up in a preheated (375 degree) oven.
Roast uncovered for about an hour (internal temperature from the thickest part of the thigh should read 165). Remove from the oven and loosely tent with foil. LET THE BIRD REST for at least 15 minutes before carving or risk loosing all the wonderful juice and serving a dry bird.