Preparation of the Chicken:

Remove the whole chicken from the fridge and let it sit covered for 30 minutes.

In a bowl, add soft butter.
Mix in salt, pepper, finely chopped herbs (fresh thyme and oregano), and a bit of orange zest (about 1/4 of an orange).

Carefully separate the chicken skin from the meat using your hand.
Place the aromatic butter inside the space created.
Gently massage the outside of the chicken to spread the butter paste evenly.

Set the chicken aside and prepare the easy stuffing.

Preparation of the Easy Stuffing:

In olive oil, sauté the onion until translucent for about 3 minutes.
Add the couscous, chicken broth, almonds, prunes or dates, apricots, paprika, cinnamon, and parsley.
Season with salt and pepper.
Incorporate half of a finely chopped apple and stir the stuffing mixture with a spoon.
Turn off the heat.
Cover with a lid and let the pan sit for 5 minutes so the couscous can absorb the liquid and fluff up.

Stuff the chicken with one-third of the filling.
Reserve the remaining stuffing as a garnish for the chicken.
Tie the legs together to keep the stuffing inside.
Brush the outside of the chicken with a little oil and season with salt and pepper.

Preparation of the Vegetable Base:

Wash all the vegetables.
Quarter the onion with the skin on.
Cut the carrots into thick pieces, leaving the skin on.
Slice the leek in half and then into pieces.
Add the garlic, leaving the skin on.
Quarter the orange.
Quarter the apple, keeping the skin on.
Place all the vegetables in a roasting pan.
Season with salt and pepper.
Put the dried fruits in the center of the pan.

Place the chicken on top of the vegetables.
Pour the wine over the chicken and vegetables.
Cover the pan with parchment paper and aluminum foil, sealing the edges tightly.
Roast at 200°C (390°F) for 30 minutes.
Remove the coverings, lower the oven temperature to 160°C (320°F), and continue roasting for 50 minutes to 1 hour, depending on the size of the chicken.
If the chicken starts to darken too much, cover it with parchment paper.
If you have a meat thermometer, the temperature at the thickest part of the chicken should reach 74°C (165°F).

Preparation of the Roasted Chicken Sauce:

Once the chicken is cooked, transfer it to a serving platter and cover it for a few minutes to retain moisture.
Keep the dried fruits on the platter with the chicken.

Place a fine sieve over a small pot.
Strain all the juices and solids from the roasting pan through the sieve.
Press down with a spoon to extract as much liquid as possible from the roasted vegetables and fruits.
Skim off any fat from the surface of the sauce with a spoon.

Add mustard to the sauce and check for salt and pepper.
Pour any juices released from the roasted chicken on the platter into the sauce.
Whisk together and simmer the sauce for a few minutes to slightly thicken.

Finally, check the seasoning of the sauce before serving.
Carve the roasted chicken into portions and serve with the stuffing and the rich sauce.

If you have a meat thermometer, ensure the chicken reaches 74°C (165°F).