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.
Preheat oven on roast at 200c. In a baking sheet line the halved eggplants facing up. Drizzle the olive oil, paprika and salt and massage until the eggplant pieces are well coated. Roast in the oven for 30 minutes until soft on the inside and golden on the outside.
Let the eggplant pieces cool and scrape with a fork to scoop the flesh or peel the cover (i found peeling the cover faster).
Add the eggplant flesh into a bowl, together with all the baba ganoush ingredients. Process for about 3 minutes until smooth and silky. Taste to adjust salt or lemon for tanginess.