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1
Preheat oven to 400 degrees F.
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2
Add chopped herbs (parsley, rosemary, and thyme) to the butter and use a fork to blend.
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3
Add crushed fennel seed.
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4
Finely dice half an onion.
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5
Add to the herb butter.
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6
Cut the root end of the onion into quarters.
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7
Finely chop 2 cloves of garlic and add to the herb butter.
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8
Wash and dry chicken.
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9
Salt and pepper chicken thoroughly.
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10
Separate the skin from the chicken over the breasts and around the thighs.
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11
Use half of the herb butter and stuff it under the skin.
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12
Rub some on top, too.
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13
Put a few sprigs of the fresh herbs (parsley, rosemary, and thyme) inside chicken cavity.
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14
Put one of the onion quarters in there, too.
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15
Place another onion quarter in the neck and put the other two quarters underneath the chicken.
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16
Crush the remaining garlic cloves and place them under the skin.
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17
Put chicken in the oven.
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18
Melt the remaining herb butter.
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19
Add the wine to the butter.
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20
After the chicken has been cooking for about 30 minutes, remove from the oven and baste with the melted herb butter.
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21
You could add potatoes to the roasting rack at this time.
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22
Put chicken back in the oven for about 3045 minutes more, or until your meat thermometer reads 160 degrees F. Enjoy!
