Preheat oven to 400 °F.
Place the chicken in a large ovenproof baking dish.
Sprinkle with salt and pepper.
Cut one of the oranges, and one of the lemons, in half. Cut one half of each type of fruit into slices, and set aside for now.
Cut the remaining whole orange and lemon into quarters, and place inside the cleaned chicken cavity, along with the rosemary and 4 cloves of garlic.
Trim the beets at either end, and cut into quarters lengthwise.
Cut the potatoes into quarters lengthwise.
Arrange the vegetables around the chicken, and sprinkle with salt and pepper to taste. Drizzle the chicken and vegetables with the olive oil.
Squeeze the juice from remaining orange and lemon halves into a small bowl and mix with the white wine.
Finely chop the remaining clove of garlic, and add to the citrus-wine mix along with the chopped parsley.
Season the liquid with salt and pepper to taste.
Spoon the liquid over the chicken and drizzle over the vegetables, reserving about 1/4 cup for basting as it roasts.
Place the orange and lemon slices on top of the vegetables.
Place the baking dish in the oven for about 15 minutes.
Create a tent with foil over the chicken if you don’t have a lid.
Cover the baking dish with foil or lid, and lower the heat to 350 °F.
Roast for about 80 to 90 minutes, or 20 minutes per pound, basting 2 or 3 times at intervals with the reserved liquid.
Remove the lid or foil tent after another 45 minutes or so, allowing it to brown for the last part of the cooking time.
When it’s done, the chicken should be browned, and the meat should pull easily away from the bone. The veggies will be tender.
You can thicken the juices to make a gravy, or simply spoon them over each plate.
Remove the fruit and herbs from the chicken cavity, and serve.