In a roasting pan, layer the carrots, onions and fennel bulb pieces. Lay the stalks of fennel horizontally across the vegetables so they serve as a baking rack to keep the chicken elevated while cooking.
Drizzle generously with evoo and a pinch of salt and pepper.
Pat the chicken dry and remove the giblets from the cavity. Add in the garlic, one half of the lemon and parsley.
Use the other lemon half to drizzle over the top of the chicken and then drizzle the evoo.
Season the skin of the chicken liberally with salt, pepper and garlic powder.
Bake in the oven for 1hr 30 mins, basting the chicken twice during the cooking time. Let rest for 10 minutes before carving and enjoy!
Recipe by Keys to the Cucina at http://keystothecucina.com/2015/12/04/roasted-chicken-with-fennel-and-carrots/