• Preheat the oven to 400°F, 200°C, or gas mark 6.
• Place the onion and orange slices around the bottom of a large cast iron skillet or oven safe pan in alternating layers.
  3 oranges, 1 red onion
• Pour the chicken broth to cover.
  2 cups chicken broth

Making the compound butter

• Combine the butter, salt, pepper, garlic powder, and orange zest in a mixing bowl. Using a rubber spatula place it just under the skin of on the top of the chicken and use it to separate it from the chicken breast.
  ½ cup butter unsalted, 1 tablespoon ground black pepper, 1 tablespoon garlic powder, 1 tablespoon orange zest, ½ tablespoon salt

Preparing the chicken

• Spread the butter mixture over the entire chicken making sure to get some under the skin, by using the rubber spatula around the breasts and thighs.
  4 pound whole chicken
• Place the chicken on the orange and onion slices and cover with aluminum foil. Bake for 45 minutes
• Uncover the chicken and spoon the juices over the whole chicken. Bake for another 30 minutes basting every 10 minutes.

Making the glaze

• Add all 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.
  1 cup orange juice , ⅓ cup brown sugar, 2 tablespoons soy sauce, 2 tablespoons apple cider vinegar, 2 tablespoons chili oil, ½ tablespoon cornstarch, ½ tablespoon ground ginger
• When the chicken has reached a temperature of 155°F/68°C then brush 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 the remaining glaze.