Wash roasting chicken and pat dry.
Mix olive oil, salt, pepper, crushed fennel seeds, zest and juice of orange to make a paste, massage into chicken.
Toss left over orange pieces into cavity of chicken.
In a sauce pan mix orange juice, chopped apricots, soy sauce, brown sugar, 1/2 cup of water and crushed red chili peppers, simmer for 10 minutes or until apricots soften.
Take off heat.
In a separate bowl mix 2 tbls cornstarch with 4 tbls of water and add to mixture in sauce pan.
Roast chicken in a 400 degree oven for 30 minutes uncovered. After 30 minutes reduce heat to 350 degrees and continue to roast another 30 to 45 minutes or until internal temp of chicken is 180 degrees.
During the last 15 minutes of roasting, baste chicken with orange
Serve left over sauce with chicken.