How to make it

1. Preheat the oven to 450˚F.
2. In a bowl, combine the Lee Kum Kee Hoisin Sauce, Lee Kum Kee Chili Garlic Sauce, Lee Kum Kee Minced Garlic, Lee Kum Kee Panda Brand Cooking Soy Sauce, honey, Lee Kum Kee Pure Sesame Oil, and Lee Kum Kee Minced Ginger. Whisk until everything is evenly combined. Set aside.
3. Pat the chicken dry with paper towels. Season the inside and outside of the chicken with 1 teaspoon of salt and a ½ teaspoon of black pepper. Place half of the clementine halves inside the cavity of the chicken along with the rosemary and thyme.
4. Twist the wing tips back under the chicken and tie the ends of the drumsticks together with kitchen twine. Place the chicken onto a roasting pan, breast side up. Arrange the remaining clementine halves around the chicken. Brush the Hoisin sauce mix all over the chicken.
5. Roast the chicken in the oven for 20 minutes. Then brush another layer of the Hoisin sauce mix over the chicken. Reduce the oven temperature to 350˚F and tent the chicken with foil. Continue cooking for 50-60 minutes, brushing on more glaze halfway through. Remove the foil tent and brush more sauce mix onto the chicken. Cook for another 10 minutes or until the chicken reaches an internal temperature of 170˚F.
6. Remove the chicken from the oven and tent it with foil. Allow the chicken to rest for 10 minutes. Before serving, squeeze one of the roasted clementine halves over the chicken. Enjoy!