Preheat the oven to 425°F (220°C).

Place the chicken, breast side up, in a medium roasting pan.

Loosely stuff the chicken cavity with orange quarters, crushed garlic cloves, scallion pieces, and thinly sliced ginger.

In a small bowl, combine kosher salt, ground fennel seeds, and freshly ground pepper.

Rub the chicken with Asian sesame oil and season all over with the salt mixture.

Roast the chicken in the center of the preheated oven for 1 hour, or until the juices run clear when pierced and an instant-read thermometer inserted in the inner thigh registers 160°F (71°C).

Carefully transfer the aromatics from the chicken cavity into the roasting pan.

Remove the chicken from the roasting pan to a cutting board and let it rest for 10 minutes.

Squeeze the juice from the orange quarters into the roasting pan, then discard the peels.

Place the roasting pan over moderately high heat.

Pour in the low-sodium chicken broth and simmer for 1 minute, scraping up any browned bits from the bottom of the pan.

Strain the pan juices through a fine-mesh sieve into a gravy boat or small serving bowl, removing any solids and excess fat.

Carve the roast chicken and serve immediately, drizzled with the aromatic jus.