To shorten the roasting time, butterfly the chicken. Remove the backbone with poultry shears, open the chicken up like a book, and press flat on the baking sheet. Rub with the oil and smoky spice blend rub.
Heat oven to 425°F. Mix pumpkin pie spice, paprika, chile powder, salt, and 2 tablespoons brown sugar together. Place chicken in shallow baking pan; tie legs with kitchen twine. Rub with oil and pat seasoning mixture over the entire chicken.
Place in oven; roast about 1-1/4 hours or until internal temperature in thigh reaches 165°F on an instant read thermometer and juices run clear.
Meanwhile, grate zest from one orange into a medium saucepan. Squeeze juice from both oranges into pan (you should have about 1/2 cup). Stir in remaining sauce ingredients. Bring to a boil; reduce heat to medium and simmer about 15 minutes or until reduced by half.
Serve chicken with warm sauce.
Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.