Heat the oven to 400 degrees.

Squeeze ¼ cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.

Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.

Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.

Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.

Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn’t already syrupy, bring it to a boil over medium-high heat on the stovetop. Cook, stirring occasionally, until the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.

Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird.