Halve the chicken. If possible, choose a roasting pan that just fits the two halves without touching one another and where there is still some air outside.
Preheat the oven to 200 ° C top and bottom heat.
Cut off the green of the fennel, wash the tubers, cut in half and remove the stalk. Peel the onions. Cut or plane both into rings. Squeeze the lemons.
Put the onion rings in the roasting pan and top with the fennel. Drizzle with olive oil and a few squirts of lemon juice, season with salt and pepper.
Leave out the clarified butter over low heat and add the remaining lemon juice, season with salt and pepper and of course stir.
Salt and pepper the chicken halves well from the underside and then place them on the fennel skin-side up. Brush the skin with some of the lemon-clarified butter mixture and slide the roaster into the second rail from the bottom of the oven.
Fry for a total of approx. 1 hour and 20 minutes, sprinkling with a little lemon-clarified butter mixture approx. Every 20 minutes until it is used up. For the last 20 minutes I like to switch on the convection grill function, because the skin of the chicken then becomes particularly crispy.
Place the chicken halves on preheated plates and serve or drape the well-drained vegetables.
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