Preheat the oven to 200°C (fan off) or 200°C as specified.
Make the base cooking liquid by combining the chicken stock, freshly squeezed orange juice, grated orange zest, crushed garlic and grated ginger in a jug and mix well.
Place the chicken in a smallish roasting tin that fits it snugly and pour the orange–ginger mixture over the bird, including into the cavity.
Season the outside and cavity of the chicken generously with salt and freshly ground white pepper.
Toss the orange wedges with a little olive oil, salt, pepper, a sprinkle of ground ginger and the brown sugar, then arrange them in a single layer on a baking tray.
Roast the chicken for 45 minutes. After 45 minutes, remove it and baste with the pan juices.
Return the chicken to the oven and place the tray of prepared orange wedges alongside or under the chicken; roast for a further 45 minutes, basting again if needed, until the chicken is golden and cooked through.
If the chicken is browning too quickly, loosely cover it with foil for the remainder of the cooking time.
Optional: to achieve an evenly browned bird, start roasting breast-side down for the first half, then flip to brown the top for the second half.
