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Preheat oven to 450°.
Mash garlic and 1 tsp. salt into a paste.
Combine garlic paste, butter, zest and chopped thyme. Gently
separate skim from breast of chicken, and rub half of the butter
mixture under the skin on each side. Season with salt.
Fill cavity with 2 orange wedges, 1 onion wedge, and thyme sprigs.
Place chicken, breast side up, on a rimmed baking sheet, and tuck
wings under. Tie legs together with kitchen twine. Scatter
remaining oranges and onion around chicken. Dot oranges and
onions with 1 tbsp. butter mixture.
Roast for 30 minutes. Brush chicken with remaining butter mixture.
Flip oranges and onions. Rotate sheet, and roast for 15 minutes
more. Remove oranges and onions if caramelized. Roast chicken
until juices run clear and an instant thermometer inserted into the
thickest part of a thigh reaches 15°, 10 to 15 minutes more. Let
rest for 10 minutes before serving.
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