Preheat the Oven
Preheat your oven to 210°C (410°F).

Make the Orange, Thyme & Garlic Butter
In a small bowl, combine the softened butter with the chopped thyme, minced garlic, and orange zest. Mix until smooth and set aside.

Prepare the Chicken
Scatter the onion and fennel wedges in the bottom of a large cast iron skillet or roasting pan. Nestle in the orange quarters and drizzle everything with olive oil.

Place the chicken on a clean cutting board and pat it dry with paper towels.

Rub the orange, thyme, and garlic butter all over the outside of the chicken.
Season the chicken generously all over—including inside the cavity—with salt and freshly ground black pepper.

Place the chicken, breast side up, on top of the vegetables and orange quarters.

Oven Roast the Chicken

Phase 1 – The Sizzle (High Heat)
Roast the chicken in the center of the preheated oven at 210–230°C (410–450°F) for 20 minutes.

Phase 2 – The Cooking (Lower Heat)
Reduce the oven temperature to 180°C (350°F).
Remove the skillet from the oven and baste the chicken with the pan juices. Pour the white wine into the pan (not over the chicken).

Loosely cover the chicken with a sheet of aluminum foil (shiny side down) brushed with a little olive oil. Roast for a further 30–40 minutes, depending on the size of your chicken.

Remove the foil for the final 15–20 minutes to allow the skin to become golden and crisp.

Check for Doneness

• With a thermometer: Insert it into the thickest part of the thigh (avoid the bone). The chicken is cooked when it reaches an internal temperature of 73°C (165°F). You can remove the chicken from the oven when it reaches about 65°C (150°F) the chicken will carry on cooking while it rests.
  

• Without a thermometer: Pierce the thigh with a skewer—if the juices run clear and the leg moves easily in the socket, it’s done.
  

Phase 3 – Let It Rest
Turn off the oven, open the door slightly, and allow the chicken to rest (breast side down) in the pan for 15–20 minutes.
Alternatively, if you need the oven space, remove the pan and cover loosely with foil and a couple of clean tea towels to keep warm

Serve and Enjoy!
The fennel, orange, and onion in the pan will have softened and caramelized into a chunky, aromatic “gravy.” You can serve the pan juices and vegetables as is or strain for a smoother sauce.

Carve the chicken and serve it with your favorite sides and the beautiful pan juices.