Cut chicken in half, lengthwise, using a sharp cleaver and kitchen shears as needed. Remove skin.
Prepare marinade: Place ingredients, orange slices through fennel bulb in a non reactive container large enough for skinned chicken halves to lie in marinade, fleshy side down.
Marinate at least 8 hours, preferably overnight. Occasionally baste the upside of chicken with marinade.
Remove chicken from marinade, lightly dab with paper towel to remove excess moisture. Discard marinade.
For glaze: Soak the apricots in the boiling water, approximately 30 minute Remove apricots and squeeze out any excess moisture.
Place apricots, Grand Marnier, and Soy Sauce in Food Processor and blend till smooth.
Preheat oven to 375 degrees.
Brush chicken generously with the apricot glaze.
Place sliced onion and fennel in bottom of 13 X 9 baking dish, glass preferred. Place the glazed chicken halves, bone side down, on top of onion and fennel slices. Cover with foil and place in preheated oven for 20 minutes.
Remove foil and bake an additional 20-30 minutes until meat thermometer, inserted thigh registers 165 degrees. Remove chicken halves from pan and keep warm.
Place onions, fennel and juices from pan in a sauce pan and bring to a boil. Add a little water if needed. Strain sauce.
Cut chicken into quarters and place on serving plate. Drizzle with sauce, and pass remaining sauce.
Tip: To supreme an orange: Peel with a knife, removing all white traces. Slice segments between the white skin parts, so that you just have skinless segments.