Best Roast Chicken. Period

Preheat oven to 400ºF.

Add chopped herbs (parsley, rosemary, and thyme) to the butter and use a fork to blend. Add crushed fennel seed.

Finely dice half an onion. Add to the herb butter. Cut the root end of the onion into quarters.

Finely chop 2 cloves of garlic and add to the herb butter.

Wash and dry chicken. Salt and pepper chicken thoroughly. Separate the skin from the chicken over the breasts and around the thighs. Use half of the herb butter and stuff it under the skin. Rub some on top, too.

Put a few sprigs of the fresh herbs (parsley, rosemary, and thyme) inside chicken cavity. Put one of the onion quarters in there, too. Place another onion quarter in the neck and put the other two quarters underneath the chicken. Crush the remaining garlic cloves and place them under the skin. Put chicken in the oven.

Melt the remaining herb butter. Add the wine to the butter.

After the chicken has been cooking for about 30 minutes, remove from the oven and baste with the melted herb butter. You could add potatoes to the roasting rack at this time.

Put chicken back in the oven for about 30–45 minutes more, or until your meat thermometer reads 160ºF. Enjoy!