1. Preheat oven to 400 degrees. In a small bowl combine olive oil, chopped herbs, coarse salt and fennel seeds; blend well. 2. Sprinkle cavity of chicken with salt and pepper; fill with herb sprigs. Place chicken on rack in large roasting pan. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb olive oil under skin on breast and upper legs meat. Tie legs together loosely. Scatter onions and potatoes around chicken. Brush chicken, onions and potatoes with 2 tablespoons herb olive oil; sprinkle with salt and pepper. 3. Roast chicken and vegetables 30 minutes. Brush chicken and vegetables with 1 tablespoon herb olive oil; stir vegetables. Roast chicken and vegetables 30 minutes; brush with remaining herb olive oil. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180 degrees, about 30 minutes longer. Tilt chicken so that juices drain. 4. Transfer chicken to platter; surround with onions and potatoes. Serves 4 to 6
Per Serving: 813 Calories (66.1% from fat); 59g Fat (15g Sat, 30g Mono, 11g Poly); 49g Protein; 19g Carbohydrate; 3g Dietary Fiber; 199mg Cholesterol; 548mg Sodium. Food Exchanges: 1 Grain (Starch); 6 1/2 Lean Meat; 1 Vegetable; 8 Fat.