Preheat oven to 425º F. 

Slice the fennel into 1/2 slices reserving the fronds for garnish. 

Place fennel in the pan and drizzle it with one tablespoon of good quality olive oil. 

Sprinkle with one teaspoon of salt.

Combine the thyme, 3 tablespoons of olive oil, pepper, and a tablespoon of salt in a small bowl. I know it seems like a lot of salt, but it is truly the perfect amount. Mix well.

You can go ahead and put carrots around the edge of the pan. The chicken will go in the middle, so you can add more once it's there.

Pull the skin away from the meat and rub the spice mixture over it. Try to get it under the skin on the legs, too. 

Place the chicken on top of the fennel. If you can, tie the legs together with a piece of the longer fennel. This makes a nice presentation, but you can also use twine or nothing at all. 

Add more carrots.

Place garlic, cut side up, on either side of the pan. Drizzle the garlic with the last tablespoon of oil.

Roast the chicken and vegetables for 30 minutes. I basted the chicken with chicken broth two or three times during the roasting, tossing the vegetables.

After 30 minutes, turn down the heat to 350º and roast for another 30 minutes or until a meat thermometer registers 160º in the thickest part of the thigh. 

Remember, the meat continues to cook for a few minutes after you take it from the oven. The skin should be golden brown when it's done. Let stand for 10 minutes before serving.

I usually have a gravy bowl on the table, filled with the broth from the chicken. I also serve cranberry sauce on the side.