Set oven to 180°C

Rinse chicken and pat dry

Place one quarter piece of orange and lemon as well as one sprig rosemary into chicken cavity

Sprinkle sugar into cavity. Squeeze juice from one quarter of lemon and one quarter orange into cavity.

Squeeze juice from remaining two orange and lemon quarters into roasting pan.

Place chicken into a roasting pan

Place rosemary sprig on top of basted chicken. Cover roasting pan and place in oven.

After 30 min add water to pan, mix with pan juices and baste chicken. Cover and return to oven

Roast for another 40 minute or until juices run clear. Give a last basting, allow to rest for 10 min

Serve with vegetables of your choice