If you do not own a rotisserie, like me, then simply roast it this way in your oven.
One chicken about 2kg
2 tablespoons fennel seeds
2 tablespoons dried mixed herbs
1 tablespoon red pepper flakes
1 tablespoon black peppercorns
1 teaspoon sea salt
One lemon, sliced in half
2 carrots, roughly chopped
1 leek, roughly chopped
1 celery stick, roughly chopped
Couple potatoes, quartered
Several garlic cloves
Glass dry white wine
In a pestle and mortar grind the fennel, pepper flakes and peppercorns, then combine with salt and herbs. Rub the chicken with oil then smother with the herbs mix, inside and out.
Place a lemon half inside the cavity.
Put the vegetables, garlic cloves and lemon in a roasting pan, the potatoes around the edges, pour in the wine,drizzle with a little oil then place the bird on top.
Cover in foil and cook in a preheated oven at 150°C for 3 hours. Baste every hour. Remove the foil and roast for a further 30 minutes until the skin of the chicken is golden, the legs are falling off easily and the vegetables are partly soft but a little crispy.