Roast Chicken With Five-Spice Sauce

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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

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