* 1 medium-sized Chicken, Parson's nose removed
* 1 Lemon, bruised and halved
* 8 Cloves of garlic, 4 peeled and crushed, 4 peeled, bashed and left whole
* 1 large Onion
* Olive oil
* Sea salt and freshly Ground back Pepper
* 2 tablespoons of plain flour

===Method===
* Spatchcock the Chicken - See here for details
* Find a Roasting tray that is large enough to take the bird laid out flat
* Peel and slice the Onions
* Slice the Fennel and roughly chop any green leaves
* Oil the tray and layer the base with the Onions and Fennel
* Add the juice of the Lemon to the Crushed garlic, a glug of olive oil and a generous seasoning of Salt and Pepper and rub this all over the bird
* Lay the bird, skin-side-up in the tray and tuck the whole Garlic Cloves and Fennel leaves anywhere you can
* Drizzle a little more olive oil over the bird, garnish with a final grind of black pepper, cover with Tin-foil, seal and Roast for 30 minutes
* Remove the Foil, Baste the Chicken and Roast uncovered for a further 30 to 45 minutes.
* Remove the chicken to a warm plate and cover with foil
* Heat the roasting tray on the hob, sprinkle 2 tablespoons of flour into the cooking juices and mix well to make delicious gravy. Heat until it thickens then serve.

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