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1
Allow the chicken to come to room temperature, up to 1 hour.
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2
Preheat the oven to 425F.
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3
Rinse the chicken under cold running water and pat it dry.
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4
Remove the wing tips, reserving them with the neck for broth if desired (see Note).
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5
Coat the chicken with 1 tablespoon of the butter, and season it inside and out with a generous amount of salt and pepper.
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6
Coat a large, heavy roasting pan with 1 teaspoon of the oil.
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7
Trim the fennel and spring onion bulbs, reserving the fennel fronds and green onion tops.
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8
Cut each fennel bulb and the onions in half lengthwise and then into 1/2-inch-wide lengthwise slices.
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9
In a medium bowl, toss the fennel, onion bulbs, and garlic with 1/4 teaspoon salt and the remaining 1 teaspoon oil to coat.
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10
Arrange the vegetables in the roasting pan, put the chicken on top, and roast in the oven for 30 minutes.
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11
In the meantime, slice the green onion tops into thin rings, and tear the fennel fronds into small sprigs to make about 3 cups total.
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12
Reduce the oven temperature to 375F and give the vegetables a stir so that they color evenly.
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13
Roast for another 20 to 25 minutes, until the chicken is donethe skin will be crisp and deep golden brown, the juices will have just a tinge of light pink, and an instant-read thermometer placed in the thickest part of the thigh will read 165F.
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14
Remove the pan from the oven.
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15
Transfer the chicken to a platter, tent it with foil, and let it rest for 10 minutes.
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16
In the meantime, if the fennel and onions are not yet golden brown, return them to the oven to roast for another few minutes on their own until they are well caramelized.
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17
Put the roasting pan over medium-high heat and add the wine and stock, scraping the bottom of the pan and stirring the vegetables.
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18
Simmer for about 3 minutes, until the sauce has a slightly syrupy consistency.
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19
Add the fennel fronds and green onion tops.
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20
Remove the pan from the heat and add the remaining 3 tablespoons butter, swirling it in until it dissolves and thickens the sauce.
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21
Carve the chicken into serving pieces, adding any juices that accumulate on the carving board to the sauce.
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22
With a slotted spoon, spread the vegetables on a warm serving platter.
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23
Arrange the chicken over the vegetables, and spoon the sauce on top.
