Salt-Baked Chicken with Native Australian Ingredients

Ingredients

• 160 ml (⅔ cup) lemon-infused extra-virgin olive oil, plus extra for drizzling
• ½ cup each (firmly packed) wild fennel, dill and tarragon leaves (see note)
• 2 garlic cloves, chopped
• 1 tsp ground pepperberry leaf (see note)
• 1 tbsp finely grated lemon zest
• 1.8 kg chicken, patted dry
• 1 lemon, halved
• Wild fennel stalks, for baking
• Pepperberry leaves, to serve
• Wild fennel flowers, to serve
• Salt crust
• 3 kg coarse cooking salt
• 6 egg whites