1 whole free range organic chicken (2-3 pounds)
3 cloves garlic, pressed
1 tablespoon herbes de provence
¼ cup agave nectar
1 teaspoon celtic sea salt
1 tablespoon chipotle chile powder
1 cup orange juice, freshly squeezed 
Preparation
Rinse chicken and pat dry with a paper towel
Place chicken in an 9×13 inch Pyrex baking dish
In a small bowl, combine garlic, herbes de provence, agave, salt and chipolte
Pour orange juice over chicken
Rub mixture onto chicken
Marinate chicken in the refrigerator, time permitting for up to 3 hours
Bake at 350° for 1.5 to 2 hours
Serve
