Roast Chicken With Saffron & Pimenton

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1 whole fresh chicken, 3 1/2 to 4 pounds

2 tablespoons extra virgin olive oil

4 cloves garlic, thinly sliced

1/4 teaspoon saffron threads

2 teaspoons kosher salt

2 teaspoons pimenton de La Vera, preferably bittersweet

1/2 small orange, in 4 pieces

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