Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well.

(Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Position rack in bottom third of oven; preheat to 400.

Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs.

starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin.

Spread 3 tablespoons herb butter under skin on breast and upper leg meat.

Place chicken on rack in large roasting pan; tie legs together loosley to hold shape.

Scatter onions around chicken.

Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.

Roast chicken 30 minutes.

Remove pan from the oven.

Scatter garlic cloves around chicken.

Brush chicken, onions and garlic with 1 tablespoon herb butter.

Roast chicken and vegtables 30 minutes.

Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegtables.

Continue to roast until chicken is golden and thermometer into thickest part of thigh registers 180 F, about 30 minutes longer.

Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan.

Transfer chicken to platter surround with the onions and garlic.

Tent with foil.

Set roasting pan over medium-high heat.

Add broth and wine; bring to simmer, scraping up browned bits.

Pour pan juices into large glass measuring cup.

Spoon off fat; discard fat.

Pour juices into medium saucepan.

Stir to smooth paste.

Bring pan juices to simmer; whisk in paste.

Simmer sauce until slightly thickened, whisking occasionally about 4 minutes.

Season with salt and pepper.

Serve chicken with sauce.