Roasted Chicken with Fennel and Tomatoes

Name: Roasted Chicken with Fennel and Tomatoes
Total time: 1 h 10 min
Yield: 4 - 6 serving(s)
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

The medley of veggies rounds out this delicious meal.

By Country Living Test KitchenPublished: Jan 22, 2020

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roasted chicken with fennel and tomatoes

BRIAN WOODCOCK

Yields:

4 - 6 serving(s)

Total Time:

1 hr 10 mins

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

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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 cup pitted olives (kalamata, Castelvetrano, or a combination)
8 oz. sourdough bread, torn into 1-inch pieces
3 cups baby kale or spinach

Directions

1. Step 1Preheat 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. Step 2Toss 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. Step 3Reduce 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. Step 4Toss 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. Step 5Transfer 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.