Pre-heat the oven to 400º F and place the rack in the lower part of the oven.

Mix together orange juice, honey, grated ginger and garlic together in a bowl.

To prepare the chicken: remove the giblets and remove any excess fat or feathers. Salt and pepper both the outside and the inside of the chicken. Add ½ the oranges, rosemary and 1/2 of the cranberries to the cavity. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place chicken in the middle of the roasting pan and add ¼ cup chicken stock to the bottom of the pan along with the remaining cranberries and oranges. Pour the orange honey mixture over the top of the bird.

Place in the pre-heated oven and roast for 20 minutes. Spoon pan juices on top of chicken, rotate the pan, and return to the oven to continue to bake for 20 more minutes. Repeat the process of basting the bird until the chicken registers to 165ºF in the thickest part of the breast or until juices run clear, about 1 hour. Cover the chicken if the top is browning too quickly

Remove chicken from the pan and let it rest, loosely covered with foil for 15 minutes.

Strain the liquid from the roasting pan into a small pot. If you have less than 1 cup of drippings, add in more chicken stock. Bring up to a boil. Taste and adjust the seasoning of the gravy, reducing if not flavorful enough, or adding in more stock if too salty. Whisk together tapioca and water, and add to the gravy.

Serve the chicken with the gravy on the side.