Sticky Orange Mustard Chicken

Ingredients:
2 chickens, quartered
3 tablespoons of olive oil
2 tablespoons of whole grain mustard
2½ teaspoons of fresh thyme leaves
1 long sprig of fresh rosemary
2 tablespoon of honey
Zest of 1 orange
1 large orange, sliced
3 cloves of garlic
1/2 cup of unsweetened orange juice
4 teaspoons of Worcestershire sauce
1 tablespoon of hot sauce
Sea salt and freshly ground pepper
Directions:
With the back of your knife crush the garlic cloves and toss them with the rosemary into a baking dish large enough to fit the chicken. Place the chicken into the baking dish. They should not overlap. You can use two separate dishes, which is what I did to prepare this but make sure to spread the marinade equally on both.
In a bowl, add the whole grain mustard, fresh thyme leaves, orange zest and honey then pour in the olive oil, orange juice, Worcestershire sauce and hot sauce. Whisk together then pour half of it onto the chicken reserving the other half for later.
Heat your oven to 200 degrees Celsius. Use your hands to massage the marinade into the chicken making sure not to tear the skin. Arrange the slices of orange above and below the chicken then season with freshly ground pepper and coarse sea salt. Pop the loaded baking dish into the heated oven and roast, basting with the reserved marinade and the hot chicken fat at the bottom of your pan every 15 minutes. The chicken will be done when the juices run clear if pierced with a knife. This should take around 45 minutes for each chicken.