Wash and dry chicken and season with salt, then refrigerate for a few hours or overnight.
Preheat oven to 425˚F.
Cut ends off the garlic heads and dress with a little EVOO, salt and pepper. Wrap in foil and place in oven, roast 45 minutes until golden and soft.
Meanwhile, in a roasting pan or large casserole, toss 2 sliced or wedge-cut oranges with red onions, bay leaves and a liberal drizzle of EVOO – enough to thinly coat the oranges, bay leaves, and onions (a couple of tablespoons). Season with salt and pepper and scoot the oranges and onions off to the sides of the pan.