In a small bowl, mix softened butter with maple syrup, ground cinnamon, ground nutmeg, ground allspice, ground cloves, salt, and pepper to create a holiday spice butter.
Rub the holiday spice butter over the chicken, both inside and out.
Truss the chicken (tie the legs together) for even cooking.
Place the apple wedges, orange wedges, and quartered onion in the bottom of a roasting pan.
Place the seasoned chicken on top of the fruit and onion bed.
Add fresh rosemary and thyme sprigs to the roasting pan for additional holiday aroma.
Roast in the preheated oven for about 1 hour and 30 minutes or until the internal temperature of the chicken reaches 165°F. About halfway through, baste the chicken with the pan juices and the flavorful juices from the roasted fruit.
Let the chicken rest for about 10-15 minutes before carving.