Spice-Roasted Chicken with Fennel, Coriander & Lemon
(Via The Nosher)
active: 1 hr
(The Nosher) -- A walk-away roast chicken can’t get much easier, so with the set-it-and-forget-it method in mind, we used the spice cabinet to simplify the shopping, too. We doubled the volume of seasonings—citrusy coriander and lemon zest along with fennel seeds—so the chicken would be fully coated with flavor. Roasting at a moderately high temperature ensured fully rendered fat and slightly crispy skin. Roasting the chicken directly in a skillet also gave us a chance to catch any seasoned drippings beneath. After a quick skim off the top to remove excess fat, the drippings were easily turned into a pan sauce to pour over the carved bird.
We developed this recipe in a stainless-steel skillet, but a 12-inch cast-iron skillet will also work. If using table salt, reduce the amount to 1 teaspoon.