1 Peel and halve onions. Wash and peel potatoes. Rinse herbs and pat dry.
2 Rinse chicken, and pat dry inside and out. Season with salt and pepper. Place peeled garlic cloves, and half of the herbs and anise into the cavity of the chicken.
3 Transfer chicken into roasting pan, loosely tossing onions and potatoes around it. Add broth and bake in a preheated oven at 200 °C (approximately 400 ° F) on the bottom rack for about 1 1/4 hours.
4 At the halfway mark, add remaining herbs, anise, and wine.
5 Remove chicken, and wrap in aluminum foil; allowing it to rest for a few minutes. This will keep the chicken moist, while the excess fat drips down into the foil to be discarded.