Preheat oven to 180 °C.
Season the outside and the cavity of the chicken with salt and pepper, then rub all over with the softened butter.
Place in an oven tray and roast for 1 hour.
While the chicken is roasting, heat the olive oil in a large pan, and gently fry the fennel with the garlic over a medium-low heat, until soft.
Add the milk and cream to the pan and whisk in the contents of the sachet of KNORR Naturally Tasty Creamy Chicken and Broccoli Bake.
Add the roast chicken and leave to simmer, uncovered, for 20 minutes, or until the sauce has thickened and the chicken is cooked right through.
To prepare the charred sweetcorn garnish, cover corn with foil, place corn over open flame on a gas stove to cook for 10 minutes, turning cobs every 2 minutes. If without gas stove, turn stove to medium to high heat, cover corn with foil, place corn on stove top and cook for 10-12 minutes, turning every 2 minutes.
To remove corn off cob, place corn upright so it stands flat, start halfway and cut corn off cob.
Scatter the charred sweetcorn kernels over the chicken and serve hot with mash, rice or pap, plus steamed green vegetables or a crisp green salad.