Prepare the chicken:

• Preheat the oven to 350°F/ 180°C.
• Pat the chicken dry with paper towels. Rub it all over with salt and pepper, including inside the cavity.

  3 lbs whole chicken1.4 kg + ½ teaspoon fine sea salt + ⅛ teaspoon black pepper
• Brown chicken: Heat the oil in a skillet. Brown the chicken, turning it, until golden on all sides.

  2 tablespoons vegetable oil
• Prepare the vegetables: Juice two of the oranges. Set the juice aside; you should have more or less ⅔ cup/ 150 ml of orange juice; you can top that with water if you don't have quite enough juice. Stuff two or three of the juiced orange halves into the cavity of the chicken. Place 3 thyme sprigs into the cavity as well. Bind the chicken legs together. Transfer the chicken to an ovenproof pot.

  2 of the 3 large oranges +3 of the 5 sprigs thyme
• Assemble the pot: Cut the remaining orange into wedges. Peel and cut the carrots into sticks, about 2 inches/ 5 cm long. Peel and cut the onions into wedges. Arrange the orange wedges, carrots, and onions around the chicken in the pot. Season with salt and pepper, and add the remaining thyme sprigs. Pour the freshly squeezed orange juice all around the chicken.

  1 orange + 1 lb carrots/ 450 g + 2 small onions + rest of thyme
• Roast: Cover the pot and cook for 1 ½ hours or until cooked through. The internal temperature measured with a meat thermometer should be 165°F/74°C (the juices should run clear). The carrots should also be tender.
• Roast uncovered: Baste the chicken with some of the cooking juices and sprinkle it with the sesame seeds. Return to the oven and cook, uncovered, for a further 10 minutes.

  1 tablespoon sesame seeds
• Rest the chicken: Transfer the chicken and the vegetables to a serving platter and keep them warm. Let the chicken rest for 10-15 minutes before carving.
• Make the gravy: Sieve the juices from the pot into a small pan and bring them to a boil. In the meantime, whisk together the cornstarch with 1-2 tablespoons of cold water until you obtain a thick yet pourable paste. Slowly pour the cornstarch paste into the simmering gravy while whisking continuously. Let bubble once or twice and remove from the heat.

  1 tablespoon cornstarch
• Carve the chicken and serve immediately.