Ingredients
- 1 chicken (4 to 4 1/2 pounds)
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons fennel seeds, crushed
- 1 t. kosher salt
- freshly ground black pepper, to taste
- 4 tablespoons olive oil
- 1 ½ lb. fingerling potatoes, cut in half horizontally
- 4 large carrots, peeled and cut into 1/2-inch slices on the bias
- 1 large shallot, chopped
- 1 cup chicken stock
- Rosemary sprigs for garnish
Instructions
Remove chicken parts from the cavity. Pat dry with paper towels. Let stand at room temperature for about 1 hour.
Adjust the rack to the center of oven and preheat to 350 degrees F.
Place fennel seeds in a plastic baggie and lightly crush with a meat mallet or a heavy object. Mix rosemary, fennel seeds, salt and pepper in a small bowl. Set aside.
Use kitchen shears to cut out the backbone out of the chicken. If you don’t have kitchen shears, use a large knife.
Cut a line up both sides of the backbone.
Lift the backbone up and twist out.
Turn the chicken over and lay it open like a book on your work surface, skin-side up. Flatten the chicken with your hands with firm pressure; you should hear a cracking noise.
Sprinkle the skin side with 1/3 of the salt mixture.
Heat a deep 12” oven safe skillet over medium-high heat. Once hot, add 2 tablespoons olive oil to heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes. Sprinkle the underside of chicken with 1/3 of salt mixture.
While the chicken is searing, in a large bowl, add the potatoes, carrots and shallot. Drizzle with the remaining 2 tablespoons olive oil. Season with remaining 1/3 salt mixture and toss, making sure that all the vegetables are coated well with the oil.
Flip the chicken to skin side up, and add the vegetables to the skillet.
Put skillet in preheated oven and roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F. Start checking chicken at 1 hour.
Remove the chicken to a cutting board to rest for 15 minutes before carving. Tent the chicken with aluminum foil. Use a slotted spoon to remove the vegetables to a platter and cover loosely with foil to keep warm.
If gravy is desired, place the skillet over a burner and set to medium heat. Add 2 T. flour and use a wooden spoon to scrape up the browned bits on the bottom of the pan. Cook flour, stirring constantly for 2 minutes. Whisk in chicken broth. Stir until gravy thickens. Adjust seasonings.
Serve the chicken with the vegetables on the side.
