Preheat your oven to 240c fan-forced. Cut the kipfler potatoes into large roasting pieces (around 3cm diameter) and sliced the fennel into 1cm thick pieces. Place in the bottom of the roasting pan and toss with 1 tablespoon of garlic infused extra virgin olive oil and season with a little salt and pepper.
Place the dill, broccoli, remaining 1/3 cup garlic infused extra virgin olive oil, lemon juice, salt and pepper all in a blender and blend to a smooth paste.
Take the chicken and use your hands to gentle pull the skin away from the breast meat and the legs as much as you can. Take large spoonful’s of the dill & broccoli pesto and spoon it inside the skin using your hands to massage it down and all around the breast and the legs. Fill it up as much as you can and then use the remaining to rub all around the outside of the bird getting into all of the cresses. If there is pesto left over you can store it to use for other recipes.
Place the chicken on top of the potato and fennel in the roasting dish and then pop into the oven for 20 minutes on 240c. After 20 minutes turn the oven down to 190c and continue cooking for 1 hour and 30 minutes, or until the chicken juices run clear when pierced at the cress of the leg.
Remove the baking tray from the oven and take the chicken off the top of the vegetables and pop on a large plate to rest. Allow the chicken to rest for at least 10 minutes before carving. If you feel the vegetables could do with a little more time to golden up around the edges pop the dish back in the oven with just the vegetables for the 10 minutes while the chicken is resting.
Serve the dill and broccoli pesto chicken with the roasted potato and fennel and all of the pan juices. Finish with some freshly cut fennel fronds and a squeeze of lemon.