Heat the oven to 425 degrees.
Remove the giblets from the chicken. Pat the chicken dry.
Liberally salt and pepper the chicken on the inside. Stuff with onions, oranges, and thyme.
Tie the legs together with kitchen string and tuck the wing tips under the chicken.
Brush the outside of the chicken with melted butter and liberally salt and pepper the outside of the chicken.
Lay slices of bacon over the chicken to cover.
Roast in the oven for one hour.
Remove the bacon and set aside.
Roast the chicken for an additional 30 minutes or until the juices run clear when you cut between the leg and thigh.
Remove the chicken, set aside, and cover loosely with foil. Let rest for 10-15 minutes before serving.