Clean inside of chicken cavity and pat completely dry. Pat dry the outside of the chicken so that there is no moisture. (Optional: let further air dry uncovered, in the refrigerator for 1-24 hours, til completely dry, resulting in a crispier skin.)
Stuff the inside of the chicken with thyme, garlic cloves, and as many sliced apples as will reasonably fit. Tie the chicken legs with kitchen twine.
In a large cast iron skillet or baking dish (lightly greased with butter if not non-stick), line the bottom of the pan with all the remaining sliced apples and pecans.
Place the chicken on top of the bed of apples and pecans. Take both wings, bend down and around the back of the chicken, further propping it up over the apples and nuts.
Heavily salt the chicken with coarse kosher salt, and lightly pepper. Place oven-go thermometer between the thigh and breast, but not touching any bone.
Bake uncovered, for around 1 hour 15 minutes, until internal temp reaches 165 degrees. Periodically spoon over the pan drippings.
Remove the chicken from the pan, allow to rest on a cutting board for a minimum of 10 minutes while you make the sauce.
Scoop out the apples if you want their shape to remain intact, since they are soft, and set aside while you make the sauce.
In the same pan, add the butter and shallot, saute until shallot is translucent. Deglaze the pan with the white wine and simmer until most of the liquid is evaporated.
Transfer apples and pecans back to the pan, remove from heat and stir getly
Carve the chicken, and spoon a bit of pan sauce, apples and pecans over the chicken.
Serve with extra pan sauce, apples and pecans spooned over.