Herbed Faux-tisserie Chicken and Potatoes

By altschiller

Ingredients

• 2 T fennel seeds
• 1 t crushed red pepper flakes
• 2 T dried thyme
• 1 T kosher salt
• 1/2 t freshly ground black pepper
• 6 T olive oil, divided
• 3 1/2 –4 pound chicken (if you use a smaller chicken, it won't get super brown, but regardless, the chicken will be super moist and flavorful)
• 1 lemon, halved, slice 1/2 in thin rounds and then slice the rounds in half
• 1 head of garlic, halved crosswise. Do not peel.
• 4 Yukon Gold or red potatoes, scrubbed, halved, or quartered if large
• 3 or 4 large carrots, peeled and cut into 2" pieces
• 3 or 4 shallots, peeled and halved, if small, quartered if large

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 425°. Coarsely grind fennel seeds and red pepper flakes in a spice mill, electric coffee grinder, or with a mortar and pestle. Combine spice mixture, with thyme, 1 Tbsp. salt, ½ tsp. pepper, (I quadruple the herb mixture and store the extra in a jar to use the next 3 times I make this--which is just about every Friday). Add 3 Tbsp. oil to the herbs in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with 1/2 lemon, 1/2 of the head of garlic. Tie legs together with kitchen twine.

Toss potatoes, carrots, and shallots in the bowl that contained the herb mixture with remaining 3 Tbsp. oil and spread on a rimmed baking sheet or in a heavy cast iron skillet. Push veggies to edges of baking sheet or skillet, put the lemon round halves on the edge of the pan, encircling the veggies. Roast until the chicken reaches 165 on an instant-read thermometer inserted in the breast (I always go with breast temp rather than thighs on a roasting chicken). Let chicken rest at least 15 minutes before carving. While the chicken is resting, put the veggies back in the oven to brown.