Place the onion and orange slices around the bottom of the pan in alternating layers. Then pour in the chicken broth.
Combine the butter, salt, pepper, garlic powder, and orange zest in a mixing bowl. Spread the butter mixture over the entire chicken making sure to get some until the skin around the breasts and thighs.
While the chicken is cooking add all of the glaze ingredients to a saucepan. Over medium high heat, bring the ingredients to a boil and let the glaze start to thicken about 2 minutes after it starts boiling. Set aside.
Place the chicken on the orange and onion slices and bake for 45 minutes uncovered. Spoon the juices over the whole chicken and cover with aluminum foil. Bake for another 30 minutes basting every 10-15 minutes. When the chicken has reached a temperature of 155°F/68°C then coat the chicken with the glaze and cook for another 5-7 minutes. Make sure the chicken reaches an internal temperature of 165°F/74°C.
Remove from the oven and add another coating of the orange glaze.