Preheat the oven to 218 degrees celsius.
Wash the chicken thoroughly inside and out. Remove the giblets and excess fat and then pat the chicken dry.
Rub salt and pepper properly in the inside of the chicken. Then stuff the chicken with thyme, lemon halves, and the garlic pods.
Brush the outer part with butter and sprinkle some salt and pepper. Tie the chicken legs with a string and tuck the wings under the chicken body.
Now place the carrots, onions, and fennel in a roasting pan. Add in sprigs of thyme, salt, pepper and olive oil. Spread this mixture on the pan and place the chicken on top of it.
Roast the chicken for 1 and 1/2 hours until the juices run out when you cut between the part of a leg and a thigh.
Transfer the chicken and vegetables to a large serving plate and cover it with an aluminum foil for 20 minutes.
Then slice the chicken and serve it with the cooked vegetables.