Halve all the clementines. Thickly slice four of the halves, then cut into half moons. Set aside.
Prepare Hoisin glaze by stirring together all ingredients. Set aside.
Prepare chicken by rinsing well, then pat dry with paper towel. Season chicken inside and out with 1 tsp of salt and 1/2 tsp pepper. Place one clementine half into the chicken cavity. Twist wing tips under back and tie drumsticks together, if they aren't tied already. Place chicken breast side up in a metal 9x13-ish baking pan.
Lay bacon lengthwise on chicken breast. Tuck clementine slices under bacon, overlapping them slightly. Place remaining clementine halves around the chicken. Brush a bit of the glaze over top of chicken and on the orange halves.
Roast chicken in preheated oven for 20 minutes. Remove from oven. Brush a bit more hoisin glaze on chicken. REDUCE OVEN TEMPERATURE TO 350F. Tent chicken with foil and return to the oven. Roast 50-60 minutes, brushing with a bit more glaze about half way through. Remove foil (and set foil aside for now), brush with remaining glaze and roast uncovered an additional 10 minutes, or until thermometer inserted in the thigh registers at least 170F.
Remove from oven. Tent loosely with foil and let chicken rest for 10 minutes.
To serve, squeeze one roasted clementine over chicken. Slice and serve.
*If you would like to get a second meal out of your chicken, reserve and refrigerate 2-3 of the bacon slices and the roasted clementines, together with the leftover roasted chicken. Use to make an Asian Chicken Salad. See my archives for the recipe!