Fennel-stuffed roast chicken dinner
Roast
1 4-pound chicken Herb bundle of flat-leaf parsley, thyme, bay leaf 2 bulbs of fennel 6 tablespoons softened butter 1 tablespoon ground poultry seasoning 1½ teaspoons granulated onion 1 teaspoon granulated garlic 2 teaspoons fennel seeds Salt and pepper 2 leeks, halved and quartered lengthwise 1 lemon, sliced 2 bulbs/heads of garlic, halved 2 pounds small potatoes, halved 1 cup dry white wine
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