Clean the chicken thoroughly and pat it dry with paper towels.

In a large bowl, combine the marinade ingredients: orange juice, orange zest, corn oil, chicken spice mix, minced garlic, and salt.

Pour the marinade over the chicken and transfer it to a sealed container.

Refrigerate for at least one night, or up to 24 hours, to allow the chicken to absorb the flavors.

Before cooking, Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

In a baking dish, add your desired amount of vegetables. Then, place the chicken on top of it topped with rosemary sprigs.

Bake the chicken for one hour, basting it every 20 minutes with the remaining marinade using a brush.

Remove the chicken from the oven and serve it with the cooked vegetables and rice, if desired.