fennel bulb

roasted spatchcocked chicken on a bed of sliced onion and fennel. slice onions and fennel lengthwise from top to root and spread on top of parchment lined baking tray, toss them with a little olive oil salt and pepper and include a fresh bay leaf or two if you have then. then place the chicken on top of the vegetables breast side up and rub with a little olive oil and season the bird with salt and pepper. place in oven for approximately 50 minutes or until the internal temperature reaches 165 f.