Preheat the oven to 375F.

Remove the giblets and any excess fat from the chicken. Make sure the bird is thoroughly dry by patting the inside and outside dry with a towel. Rub the softened butter on the skin and under.

Combine the honey, zest, fennel, and orange juice. Brush the mixture over the chicken. I made sure to add a bit of the mixture inside the cavity and underneath the skin. Season generously with salt and pepper.

Place the orange rind in the cavity of the bird along with a handful of parsley.

Roast the bird until golden brown for approximately 1 hour. The internal temperature reaches 165F. Let it rest for 10-15 minutes before slicing.