1 Tbsp Fine Sea Salt
1 Tsp Thyme Leaves
1 Tsp Dried Oregano
12 Fennel Seeds, crushed
Preheat oven to 230C/450F/Gas Mark 8.
Wash the chicken under the tap, then dry thoroughly with paper towels. Take some string and truss the bird, tying the legs tightly to the breast and crossing them over at the tail cavity end. Sprinkle the salt all over the bird, including the underneath. Put in a dry roasting tin and roast for 60-70 minutes.
Remove from the oven, sprinkle over the herbs and fennel, spoon the juices from the roasting tin over the bird and then allow to rest in a warm place for 10-15 minutes. Serve with potatoes and your choice of vegetables.
Source: Rose Prince, 'The New English Table'