Instructions

1. Preheat the oven to 220C degrees
2. Peel, then cut the onion into 6 wedges. Cut each fennel into 4 wedges (lengthwise). Put these in a roasting dish. Scatter 4 garlic cloves, leaves of 6 thyme sprigs, 3 rosemary sprigs and 2 bay leaves around the vegetables. Season them with salt and pepper. Drizzle with little oil and squeeze over half of the lemon.
3. Put the chicken on top of the wedges (breast-side facing upwards). Rub the skin with some olive oil. Season with salt and pepper (inside the cavity too). Put the rest of the herbs (with the sprigs) into the cavity together with the other half of the lemon.
4. Tuck the squeezed lemon half between the vegetables.
5. Put the tray into the oven and turn down the temperature to 200 C degrees. Cook for 25 minutes, then take out the tray.
6. Turn over the chicken, letting the juice out of the cavity into the tray and cook for another 25 minutes.
7. Turn over the chicken again - also turn over the veggies. Add some white wine or water, if the veggies look dry (although there should be plenty of pan juices).
8. Turn down the oven to 180 C degrees and cook for about 30 minutes until golden. Test the chicken (at the legs) if cooked through with an inserted skewer (if the juice runs out is clear, it’s done). Roast for another 5-10 minutes, if needed.
9. When the chicken is cooked through, place it on a serving dish and cover with foil and a kitchen towel. Rest for 10 minutes before carving.
10. Put the tray of roasted fennel & onion back in the oven to keep warm, then spoon them around the chicken (together with the pan juices) just before serving.