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1
Preheat oven to 450F (230C).
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2
In a skillet heat 2 tbsp (25 mL) of the olive oil over medium-high heat.
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3
Add onion and cook for 5 minutes or until softened.
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4
Add the chopped garlic, potatoes, fennel and 1/2 cup (125 mL) water; cook for 10 minutes or until potatoes are just tender.
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5
Season with salt, pepper and lemon juice.
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6
Remove from heat and allow stuffing to cool.
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7
Spoon stuffing into the chicken.
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8
Rub chicken with 1 tbsp (15 mL) olive oil and additional salt and pepper.
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9
Set chicken breast-side down in a roasting pan; roast in preheated oven for 40 minutes.
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10
Turn chicken over (breast-side up) and surround evenly with whole garlic cloves and rosemary.
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11
Drizzle 1 tbsp (15 mL) olive oil over garlic cloves; add 1 tbsp (15 mL) of the white wine.
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12
Roast for another 20 to 30 minutes or until juices run clear when chicken leg is pierced with a knife and garlic cloves are soft.
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13
Remove chicken from oven and transfer to a warmed serving platter; allow to rest for at least 15 minutes.
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14
Arrange garlic cloves around it.
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15
Spoon off most of the excess fat from the roasting pan and place pan over medium-high heat on top of the stove.
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16
Add wine to pan, along with 1 cup (250 mL) water.
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17
Bring to a boil and cook for about 10 to 15 minutes, scraping up any bits from the bottom of the pan.
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18
When mixture has thickened slightly, pour into a warmed jug or gravy boat.
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19
Spoon out stuffing and cut chicken into 8 pieces.
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20
Serve with sauce.
