Arrange a rack in center of oven; preheat your to 425 degrees. Place whole chicken on a cutting board and pat dry with paper towels.
Transfer chicken breast side up to a large cast iron skillet or baking dish. Arrange orange and garlic heads cut sides down in the skillet around the chicken. Arrange apple slices and cinnamon sticks and cloves around and slightly tucked under the chicken as well.
Drizzle the melted butter all over the chicken, and season generously with salt and pepper. Sprinkle on the diced parsley.
Transfer to oven and roast until chicken is nicely browned and cooked through, checking for doneness after about 45 to 50 minutes. To check, carefully remove skillet from oven, poke a knife into leg joints, and pierce the meat. If juices run clear, chicken is done. If you see a rosy pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear.
Let chicken rest in skillet for at least 15 minutes before carving. Transfer chicken to a platter. Top with pan juices and serve with the roasted apples and garlic. Enjoy!