This roast chicken dinner is so easy to make and full of flavorful vegetables, including roasted fennel and tomatoes.

YIELDS: 4 - 6 servings

TOTAL TIME: 1 hour 10 mins


INGREDIENTS

2 medium fennel bulbs, cored and cut into thin wedges

1 head garlic, cloves separated and peeled

3 tbsp. olive oil, divided

Kosher salt and freshly ground pepper

1 tbsp. fennel seeds, crushed

1 tbsp. coriander seeds, crushed

1 tbsp. lemon zest, plus 3 tablespoons juice

1 (3 1/2- to 4-pound) chicken, backbone removed and flattened

1 pt. grape tomatoes

1 c. pitted olives (kalamata, Castelvetrano, or a combination)

8 oz. sourdough bread, torn into 1-inch pieces

3 c. baby kale or spinach

 

DIRECTIONS

1- Preheat oven to 450°F. Toss together fennel wedges, garlic, and 1 tablespoon oil on a large rimmed baking sheet. Season with salt and pepper. Roast 10 minutes.

2- Toss together fennel seed, coriander, and lemon zest in a bowl. Season with salt and pepper. Rub chicken with 1 tablespoon oil, then spice mixture.

3- Reduce oven temperature to 425°F. Add tomatoes and olives to baking sheet and toss to combine. Place chicken on top of vegetables. Roast 30 minutes.

4- Toss bread with remaining tablespoon oil in a bowl. Season with salt and pepper. Scatter around chicken and continue roasting until chicken is cooked through (a meat thermometer inserted into thigh should read 165°F) and croutons are golden brown, 10 to 15 minutes.

5- Transfer chicken to a cutting board and let rest at least 5 minutes; carve. Add kale to pan and toss until just beginning to wilt. Add lemon juice and toss to combine. Serve chicken with vegetables alongside.