Preheat the oven to as high as it will go (about 240°C fan/500°F).

Season the chicken all over with the salt, then set aside at room temperature for 30 minutes. Once rested, dab the chicken with paper towels to remove any moisture that has come to the surface.

Put the onions and garlic into an ovenproof casserole dish (Dutch oven) or high-sided pan large enough to fit the chicken.

Season with salt and sprinkle over half the fennel seeds, then drizzle with 3 tablespoons of the olive oil and give everything a good scrunch and mix so the onions are evenly coated. Dot around the butter, then lay the chicken on top.

Stuff the cavity of the chicken with half the lemon, then drizzle with the remaining olive oil. Rub the oil all over the chicken so that all the skin is covered.

Roast in the oven for 25 minutes. Then remove the chicken from the oven and turn down the heat to 190°C fan (400°F). Pour the white wine or water around the chicken, then sprinkle over the remaining fennel seeds along with the oregano.

Return to the oven for a further 25–30 minutes until the chicken is golden and cooked through and the onions are really soft, sitting in a layer of the chicken juices.

Remove the chicken from the pan and transfer to a plate to rest.

Being careful not to burn yourself, place the pan with the onions over a medium heat and add the courgette.

Cook for 5 minutes before tipping in the beans with half their juices. Let everything bubble away for a further 5 minutes, then add the juice and zest of the remaining lemon half, plus a generous amount of freshly ground black pepper.

Carve the chicken and place on a platter with the resting juices, then serve with the beans and a chunk of Parmesan for grating over.