Roast Chicken with Five-Spice Sauce

Ingredients

• 1 (6-pound) whole roasting chicken
• 1 medium fennel bulb with stalks
• 12 thyme sprigs, divided
• 8 garlic cloves, crushed and divided
• 4 lemon wedges
• 1 (3-inch) cinnamon stick, broken in half
• 1 whole clove
• 1 tablespoon olive oil
• 1 teaspoon black pepper, divided
• 3/4 teaspoon salt, divided
• 1 onion, vertically sliced
• 2 cups red wine
• 1 cup lower-sodium chicken broth
• 2 orange rind strips
• 1 star anise
• 1/2 cup chopped dried apricots
• 1 tablespoon butter