Ingredients
* 60g unsalted butter, softened
* 1 tsp fennel seeds
* 2 Tbsp fresh thyme leaves
* 2 Tbsp finely chopped rosemary
* 2 Tbsp finely chopped sage
* 1 lemon
* 1.6kg organic chicken
* ½ bulb garlic
* Extra ½ bunch thyme
* 2 red onions, cut into wedges
* 1 bulb fennel, cut into wedges
* ½ butternut pumpkin, peeled, cut into 5cm pieces
* 4 parsnips, cut into 5cm pieces
* 2 Tbsp olive oil
* 1 tsp sea-salt flakes
* 1 cup white wine
Method
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Preheat oven to 180°C. Put butter in a medium bowl. Add fennel seeds, thyme leaves, rosemary, sage and finely grated zest from lemon. Beat to combine. Put chicken in a large roasting dish.
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Quarter zested lemon and insert into chicken cavity with garlic and extra thyme. Tie legs with kitchen string, to secure. Spread butter mixture all over chicken.
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Put onion, fennel, pumpkin, parsnip, oil and salt in a large bowl. Toss until vegies are well coated. Arrange around chicken, then add wine.
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Cover with a sheet of baking paper and foil, then bake for 1 hour. Increase oven temperature to 200°C. Remove paper and foil, and bake for a further 30 minutes or until chicken is golden and juices run clear when tested with a skewer. Stand chicken for 10 minutes before carving and serving.
