How to make it
Preheat the oven to 375˚F. Coat the bottom and sides of a roasting pan with the butter. Set it aside for later.
Pat the chicken dry with paper towels. Rub the cavity of the chicken with 2 tsp. of salt and 1 tsp. of the black pepper. Stuff it with half of the orange slices, half of the lemon slices, garlic, thyme sprigs, and rosemary sprigs.
Arrange the chicken so that the breast side faces up. Cross the drumsticks on over the other and tie it together with a piece of kitchen twine.
In a small bowl, whisk the lemon juice and Lee Kum Kee Panda Brand Ponzu Plum Grilling & Dipping Sauce together until combined. Use a pastry brush to brush a coating of the sauce all over the chicken. Sprinkle the remaining tsp. of kosher salt and black pepper onto the chicken.
Arrange the remaining lemon and orange slices at the bottom of a roasting pan. Place the chicken and stock into the pan and roast it in the oven for 1 ½ to 2 hours until the chicken is fully cooked. It should have an internal temperature of 165˚F and the juices should run clear.
Remove the chicken from the oven and tent it with a sheet of aluminum foil. Allow the chicken to rest for 10 minutes before serving. Enjoy!