As the thinly sliced citrus roasts in the pan juices, it almost melds into the sauce, transforming into a tender tangle that's entirely edible - yes, pith, skin and all. In fact, it tastes almost candied (in chicken fat and wine). Did I mention that this is all made in one pan? The sauce and all comes together straight in the pan you're roasting the bird in. Win, win! I see no reason not to make this....

Ingredients

•  One whole chicken, about 1.4kg (back bone removed & butterflied)

• 3 teaspoons fine sea salt

• Black pepper

• 40ml olive oil

• 4 to 6 sprigs of thyme, leaves picked

• 1/2 teaspoon fennel seeds, lightly crushed

• half a lemon, sliced thinly into half moons

• half an orange, sliced thinly into half moons

• 1 onion, sliced

•  3 to 4 garlic cloves, smashed

• a few springs of thyme (for roasting with the vegetable bed under the chicken)

• shallots (optional, i added it in cause i had a giant one!)

• 80ml white wine

Directions

• For the chicken, butterfly it by using a scissors to remove the back bone. Then open it like a book and crack the bird as though you're a chiropractor. This flattens the bird and makes it easier to roast//cook. Or you could also get your butcher to do this for u!

• Mix the salt, black pepper, olive oil, fennel seeds, and thyme together. Rub it all over the bird and let this marinate in your fridge for a few hours, or overnight.

• The next day, let your chicken sit at room temp for about half an hour. Pre-heat your oven to 200 degrees C.

• Arrange the onion slices, lemon and orange slices, garlic cloves, and thyme stalks in your baking tray. Plop your bird on top of all the veg and fruit. Pop the entire thing into the oven.

• About 30 minutes into cooking, pour some white wine into the baking tray, and let the bird continue cooking for another 10 minutes. A thermometer inserted into the thickest part of the thighs should register about 80C, if you can be bothered to do so. If not, just make sure the juices run clear and the thighs are fully cooked through!

• Let the bird rest, covered, for 20 minutes before carving into it.

• To serve, drizzle the pan sauce all over the chicken. Done!