Butterflied chicken with wine, thyme and honey marinade

Ingredients

• 1 size 16 free-range chicken
• 1 cup white wine
• 1/4 cup honey
• 3 to 4 sprigs fresh thyme
• 1 cinnamon stick, snapped in half
• 1/2 teaspoon fennel seeds
• 1 teaspoon flaky sea salt
• 2 onions, halved
• green salad, to serve (optional)
• Mustard cream
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons wholegrain mustard
• 2 tablespoons fresh chopped parsley
• a pinch of turmeric
• salt and freshly ground black pepper