Place softened butter in a bowl then add the zest of an orange and a lemon, crushed garlic, finely chopped fresh sage and thyme leaves. Season with salt and pepper and mix well.
Allow the chicken to come to room temperature before cooking.
Gently loosen the skin over the breast and drumsticks with your fingers, taking care not to tear the skin.
Spoon the butter under the skin and gently spread over the meat until the butter has been distributed over the chicken.
In a roasting dish, add orange halves, quartered onion, halved garlic bulbs, thyme and sage.
Place the chicken on top then drizzle with olive oil and season generously with salt and pepper on both sides. Pour wine around the chicken then place in the oven.
Preheat the oven to 180°C/350°F.
Allow the chicken to roast for 45-60 minutes, depending on size, until golden brown and cooked through.
Remove from the oven and allow to rest for at least 10 minutes before carving and serving.