Name: Fennel-Rubbed Chick-etta
Cook time: 40 minutes
Total time: 1 hour 20 minutes
Yield: Serves 4
Ingredients: 2 teaspoons fennel seeds; 1 (3 1/2–4-pound) chicken, halved, or 4 pounds chicken legs (thigh and drumstick); Kosher salt, freshly ground pepper; 8 ounces bacon, finely chopped; 2 garlic cloves, finely grated; 1 cup coarsely chopped parsley; 1/4 cup olive oil; 2 teaspoons finely grated lemon zest; 1 teaspoon finely chopped thyme; 1/2 teaspoon crushed red pepper flakes; A spice mill or a mortar and pestle

Active Time
40 minutes
Total Time
1 hour 20 minutes

The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it's optimized for a weeknight meal.

Ingredients

Serves 4

2 teaspoons fennel seeds

1 (3 1/2–4-pound) chicken, halved, or 4 pounds chicken legs (thigh and drumstick)

Kosher salt, freshly ground pepper

8 ounces bacon, finely chopped

2 garlic cloves, finely grated

1 cup coarsely chopped parsley

1/4 cup olive oil

2 teaspoons finely grated lemon zest

1 teaspoon finely chopped thyme

1/2 teaspoon crushed red pepper flakes

Special Equipment

A spice mill or a mortar and pestle

Preparation

Step 1
Toast fennel seeds in a dry small skillet over medium, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in spice mill or with mortar and pestle.
Step 2
Pat chicken dry and sprinkle with half of fennel; season generously with salt and pepper; set aside.
Step 3
Preheat oven to 425°F. Cook bacon in a large ovenproof skillet over medium heat, stirring occasionally, until bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off all but 3 Tbsp. bacon fat; reserve for another use. Increase heat to medium-high and carefully place chicken halves, skin side down, in skillet, pressing down so skin makes good contact with surface of pan. Cook until skin is golden brown and starting to crisp, about 5 minutes. Turn chicken; transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 35–40 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
Step 4
While chicken rests, add garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to bowl with bacon. Mix well; season with salt and pepper.
Step 5
Serve chicken drizzled with pan juices and topped with bacon mixture.

Leave a Review

Reviews (8)

Instead of skillet or dutch oven, I placed 2 halves of chicken and bacon strips on a half sheet pan with a baking grate - that's how I always cook bacon and often cook chicken. 400 degree Convection Roast, remove crispy bacon after about 20 minutes.. Easy clean up. Took advice to make gravy with pan drippings, wine, water and rest of sauce components. With mashed potatoes and green beans.....YUM!!!
- Anonymous
- Miami FL
- 9/25/2019
I have made this several times and it’s a family favorite. Last time, I used skinless breasts and after browning it, I finished in a sheet pan with potatoes and broccoli rabe (I added some stock and white wine to the pan). It worked amazingly well.
- Anonymous
- NYC
- 5/24/2019
Fun flavors. Bright and savory. We were surprised that the different flavors stood out and worked so well together. Surprising. The recipe does not say to cook the topping, but it just seemed the thing to do, so we did. Added some white wine as suggested by another person. Definitely out of the rut for baked chicken.
- CPEpi
- ATL
- 1/15/2018
Delicious. I followed the recipe cut back a bit. Cooked in a large cast iron skillet. It was very messy but worth it. This is a heavy recipe!
- judithf
- Bklyn NY
- 5/13/2017
As the previous reviewers indicated, this is one spectacular recipe. I agree with the last reviewer with two other changes. I mixed together all the final ingredients but didn't add olive oil to them and while the spatchcocked chicken was resting on its serving plate covered with foil, degreased the pan with white wine and the seasonings. I also added cognac. (I admit to being a lily gilder!)
- aliceiscool
- Princeton, NJrinceton, NJ
- 11/13/2016
This is absolutely the BEST recipe I've made from Epicurious this year. It was decadent, decadent, decadent!! It is the perfect combination of flavour and texture. Easy to make. I loved the high note of the Italian parsley in the topping, but it was all spectacular.
- chrynkow
- Maple Ridge, BC
- 11/8/2016
Usually, when I make a recipe for the first time, I make it exactly according to the recipe. This was no exception. This was super-easy to prepare & exceptionally delicious. Chicken thighs were on sale & I had almost everything else in my cabinet already. I am not a big parsley fan but I even enjoyed the delicious topping. Even better the next day. Light enough for a warm weather recipe & hearty enough for cooler nights. I used rice as a side - peppered it pretty heavily and tossed it with some of the pan juices (instead of butter) - A perfect side! The topping was enough like a salad that you really didn't need a green. Yum!
- la_carr
- Wesley Chapel, Florida
- 11/8/2016
Light and beautiful - the ground fennel (which enabled me to use a new mortar and pestle) and bright, fresh spices made the dish. I cut the back out when I halved the chicken, saving it for stock, and used a Dutch oven instead of a skilled. A 5lb chicken took 45-50 minutes to roast. The only part I'd suggest changing is the finish: after the chicken rests, pour the juices into the Dutch oven, then mix in the bacon-garlic mixture, half a glass of white wine and a bit of water. Whisk over low heat to scrape up the bacon bits.
- a_pinch_of_salt
- San Francisco
- 11/7/2016