In a small bowl, combine the marinade ingredients; stir to blend.
Taste and adjust seasonings.
Put the chicken in a big bowl; starting around the main body cavity, carefully slip your hand under the skin, making sure not to break it ( you may need to use gloves if you have long fingernails).
Pat the marinade under the skin, than all over the bird on top of the skin.
Cover the chicken and refrigerate for at least a few minutes or up to 8 hours (you can also do this in a zip-lock plastic bag).
Preheat the oven to 425°; place the orange slices in the cavity of the chicken.
Put the chicken, breast-side up, in a roasting pan on a rack or on a vertical roaster.
Add the water to the pan.
Roast the chicken for 45 minutes to 1 hour, or until the juices run clear when a thigh is pierced with a knife (halfway through cooking, add a little more water if needed to keep the juices from burning).
Let the chicken rest 10 minutes before carving.
Carve the chicken and arrange on a serving platter.
Place the orange slices in the pan with the juices and cook over med-high heat until slightly thickened, about 3 minutes; pour the juice over the chicken and serve immediately.