Remove the giblets from the chicken. Rinse the chicken, pat it dry and place it on a rack in a roasting pan.
Stuff the cavity with the garlic cloves, 1/2 of the blood orange, 1/2 of the lemon and the thyme.
Rub the savory salt and ground pepper all over the outside of the chicken and place it (uncovered) in the refrigerator for 4 - 6 hours to allow the skin to dry out.
Juice the other halves of the blood orange and the lemon and place in the refrigerator until ready to use.
Preheat the oven to 425 degrees. Remove the chicken from the refrigerator.
Drizzle it with the olive oil and turn it breast side down on the roasting rack.
Add the blood orange juice, lemon juice and white wine to the bottom of the roasting pan.
Roast for 15 minutes. Baste the chicken with the pan juices.
Reduce oven temperature to 350 degrees and roast for one hour.
Remove from oven, flip the chicken over so it is breast side up, bast it with pan juices and roast 15 - 20 minutes more to crisp the skin.
Remove the chicken from the oven and place on a cutting board. Let it rest for 10 minutes before carving.
I have had success roasting my chicken upside down. As it roasts, the dark meat juices get absorbed into the chicken breast (light meat), keeping the entire chicken moist.