roasted chicken with herbs, potatoes and fennel | table&spoon

Ingredients

• 5 pounds (about 2.2 kg) whole chicken or skin on, bone-in thigh, breast, legs
• 4 tablespoons unsalted butter, room temperature
• 1 1/2 herbs de Provence, or fresh rosemary sprigs
• olive oil: 2 tablespoons
• large fennel bulbs: 2 thickly sliced
• yellow onion: 1 thickly sliced
• baby potatoes: 1 pound (500g) thickly sliced
• 2 large carrots, or 2 small, peeled and cut in large chunks, optional
• salt, to taste
• pepper, freshly ground