Roast Chicken with Herb Butter, Onions and Garlic

Preparation Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper. Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil. Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.

Preparation Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper. Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil. Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.