Heat the oven to Gas Mark 6, 200°C (400°F).
Combine the butter, chopped herbs, fennel seeds, 1 chopped garlic clove, lemon rind and a little salt and pepper in bowl, mix well. Place the chicken in a roasting tin. Untie the legs and place the lemon, remaining garlic cloves and the sprigs of parsley, thyme and rosemary inside the cavity.
Starting at the neck end of the chicken, slide your fingers under the skin of the breast and upper part of legs to loosen the skin. Spread most of the herb butter under the skin. Keep a little to spread over the top of the chicken. Tie the legs together loosely to hold the shape. Season with salt and black pepper.
Place the onions and carrots around the chicken. They will add great flavour the gravy. Cover the chicken loosely with foil and roast in the oven for 30 minutes. Then reduce the temperature to Gas Mark 4, 180°C (350°F) and roast for another 50-60 minutes. Half an hour before the end of the cooking time remove the foil. To check if the chicken is cooked, pierce the thigh with a skewer. It is fully cooked when the juices run clear. Transfer to a carving board, cover with foil and leave to rest while you make the gravy.
Remove any excess fat from the roasting tin and set it over a medium-high heat. Stir in the flour and cook for a minute or two. Add the stock and wine (if using) and bring to a simmer, stir to loosen the caramelised meat juices from the bottom of the roasting tin. Then strain into a medium saucepan and allow to simmer for a couple of minutes until slightly thickened, whisk occasionally. Taste and season with salt and pepper.
Delicious served with roast potatoes and a selection of vegetables tossed in a little oil and roasted. Carrots, parsnips, red onions and peppers are a great combination.