Slice the vegetables, reserving the fennel fronds.

Arrange the vegetables in a deep roasting dish, then put the chicken on top.

Add the wine to the roasting dish, then squeeze the lemon juice over the chicken and put the lemon into the chicken cavity.

Drizzle olive oil over the chicken, then sprinkle over the salt and finely sliced fennel fronds.

Bake for 40 min at 200c then for an hour at 180c.

Pierce the chicken thigh. It's cooked when juices run clear. If they're pink bake for 10 more min.

Rest under foil for ten min before serving. Roast potatoes and minted peas are great sides for this dish.