ROAST CHICKEN WITH CHICKEN FAT POTATOES

Roast Chicken with Chicken Fat Potatoes image

Provided by Elena Besser

Time 1h35m

Yield 4 servings

Number Of Ingredients 8

1 whole chicken (about 4 pounds), at room temperature (see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons fennel seeds, whole or slightly crushed
1 lemon, sliced into 1/4-inch coins
1 bunch fresh thyme (about 9 to 10 sprigs)
2 pounds waxy baby potatoes (see Cook's Note)
1 medium bulb fennel, quartered and sliced into 1/4-inch pieces, fronds reserved
1/4 cup extra-virgin olive oil

Steps:

Preheat the oven to 450 degrees F.
Pat the chicken dry with paper towels. Sprinkle the cavity and the exterior of the chicken with salt, pepper and the fennel seeds. Stuff the cavity of the chicken with the lemon slices and 7 to 8 thyme sprigs.
Add the potatoes and fennel to a roasting pan, Dutch oven or cast-iron skillet. Drizzle with the oil, sprinkle with salt and pepper and toss together to evenly coat. Top with the remaining 2 to 3 thyme sprigs. Place the chicken on top of the potatoes and fennel and place on the lower rack of the oven. Cook until the chicken is golden brown and crispy and an instant-read thermometer inserted into the chicken registers 160 to 165 degrees F, about 50 minutes.
Use tongs to transfer the chicken to a cutting board, letting any extra juices drip onto the potatoes and fennel. Allow the chicken to rest so the juices redistribute into the meat, 25 to 30 minutes. Toss the vegetables to coat in the chicken juices using a large spoon and continue to cook until crisp, about 15 minutes.
To quarter the chicken, start by removing the thighs and legs and then move to the breast meat. Serve the chicken with the potatoes and fennel, garnish with the reserved fennel fronds and enjoy!