1
Preheat oven to 350 degrees F.
2
Combine the vinegar, oil, salt, pepper, herbes de provence, and lemon juice in a bowl, whisking until emulsified.
3
Pour over the chicken, taking care to completely coat it.
4
insert the squeezed lemons, plus the rosemary and garlic into the cavity.
5
Layer the onions in a roasting pan and place the chicken on the top.
6
Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
7
Put the chicken in the oven and immediately reduce the temp to 250 dgrees F and roast for 1 1/2 to 2 hours, basting occasionally.