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1
Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well.
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2
(Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Position rack in bottom third of oven; preheat to 400.
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3
Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs.
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4
starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin.
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5
Spread 3 tablespoons herb butter under skin on breast and upper leg meat.
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6
Place chicken on rack in large roasting pan; tie legs together loosley to hold shape.
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7
Scatter onions around chicken.
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8
Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
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9
Roast chicken 30 minutes.
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10
Remove pan from the oven.
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11
Scatter garlic cloves around chicken.
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12
Brush chicken, onions and garlic with 1 tablespoon herb butter.
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13
Roast chicken and vegtables 30 minutes.
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14
Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegtables.
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15
Continue to roast until chicken is golden and thermometer into thickest part of thigh registers 180 F, about 30 minutes longer.
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16
Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan.
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17
Transfer chicken to platter surround with the onions and garlic.
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18
Tent with foil.
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19
Set roasting pan over medium-high heat.
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20
Add broth and wine; bring to simmer, scraping up browned bits.
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21
Pour pan juices into large glass measuring cup.
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22
Spoon off fat; discard fat.
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23
Pour juices into medium saucepan.
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24
Stir to smooth paste.
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25
Bring pan juices to simmer; whisk in paste.
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26
Simmer sauce until slightly thickened, whisking occasionally about 4 minutes.
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27
Season with salt and pepper.
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28
Serve chicken with sauce.
