1. Preheat the oven to 180 °C (fan setting). Wash the orange and lemon, cut them in half, and squeeze them. Reserve the juices in a large bowl and cut the peels into thick pieces.
2. Into the bowl with the juices, add the yogurt, mustard, honey, curry, olive oil, salt and pepper. Mix well. Submerge the chicken in the mixture, turning it several times so it’s well coated, and transfer it to a deep roasting casserole (gastra) lined with baking parchment.
3. Arrange the orange and lemon peel and the rosemary sprigs around the chicken. Pour over the remaining yogurt mixture and cover the casserole. Roast for 1½ hours.
