Preheat the oven to 425 degrees Fahrenheit. In a small bowl, whisk together the olive oil, 3 tablespoons of melted butter, and honey. Pour half the mixture in a chicken-sized roasting pan and toss with the yams, onions, orange slices, 1 teaspoon of the diced rosemarry, 1/2 teaspoon of the orange zest, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.

Rub down the chicken with the remaining olive oil mixture, inside and out. Then rub the remaining diced rosemary, orange zest, salt, and pepper onto the chicken, inside and out. Place the chicken in the roasting pan and arrange the vegetable and fruit slices around the chicken. Place two of the orange slices, the 1/4 cup piece of butter, and the 2 sprigs of rosemary inside the bird. Pour the Blue Moon and orange juice around the bird over the fruits and vegetables, but not over the bird since it would wash off the spices.

Place the roasting pan in the oven and cook for 1 and 1/4 to 1 and 1/2 hours, basting the bird with the juices every 20 minutes or so. Remove from the oven and allow the chicken to rest for 15 minutes before carving and serving.