Mix the butter with the spices, orange zest, orange juice and salt. Stir until well combined
Rub 2/3 of the butter mixture under the skin of the chicken, a little over the chicken and inside of the chicken. Set aside 1/3 of the butter mixture
Place the chicken in a baking dish, rub some salt inside of the chicken and insert one or two half oranges as well as some bay leaves.
Bake in the oven for 20 minutes. Meanwhile in a saucepan on medium heat, add the reserve butter mixture and some honey and stir until sauce thickens.
After the 20 miutes, remove the chicken from the oven and spread the sauce of the chicken. Return to the oven and bake for 40-50 minutes, or until the juices run clear.
Once cooked, remove from the oven and let rest for 10-15 minutes before serving.
For a quick gravy to serve with the chicken- scrape all the juices from the baking dish and all the juices coming from the bird whilst resting and pour it into a sauce pan. Dissolve a tbsp of cornflour into cold water. Bring the meat juices to a boil and stir in the corn flour a little at a time into the sauce while stirring until you've reached desired consistency.
Cook diced potatoes in a pot of boiling water about 5 minutes. Drain and run through some cold water to stop the cooking process
In a large non-stick pan or a cast iron skillet add the oil and heat until it sizzles. Spread the potatoes in an even layer and cook until golden brown on the outside about 10-12 minutes
Add in the green beans and spices (just add salt and pepper if skipping the spices).
Crack each egg one by one and add into the pan on top of the vegetables. Cover with a lid and cook for about 5 minutes until the egg is set as per your liking. Sprinkle the eggs with black pepper and serve immediately.