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  



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