Chicken Roasted With Fennel And Green Olives

• 1 3 1/2-pound roasting chicken, washed and dried well
• 1 teaspoon lemon zest, finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon crushed or coarsely ground fennel seeds
• 1 tablespoon finely chopped parsley
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 3 to 4 tablespoons olive oil
• 1 lemon, quartered
• 13 cup picholine olives (or any firm, unpitted green olive), cracked with the flat of a chef's knife
• Dried fennel branches (optional)

1. Preheat the oven to 400 degrees.
2. Split the chicken in half, slicing only through the backbone and removing it, or ask your butcher to do this.
3. In a small bowl, combine the lemon zest, garlic, fennel seeds and parsley with one teaspoon of salt, a quarter teaspoon of freshly ground pepper and two tablespoons olive oil.
4. Rub three-quarters of the resulting paste evenly under the skin of the chicken, including the thighs, being careful not to tear the skin.
5. Rub the remaining paste on the underside of the chicken.
6. Squeeze the juice of the lemon quarters on the cut surfaces and save the lemon.
7. Choose a baking dish that snugly accommodates the butterflied chicken.
8. Oil the pan lightly and scatter half of the olives, the lemon quarters and the fennel branches (if used) about the pan.
9. Place the chicken skin-side up in the dish with the wing tips tucked under.
10. Brush lightly with oil, sprinkle with salt and pepper to taste and scatter the remaining olives over the chicken.
11. Place the chicken, uncovered, on the middle rack of the oven.
12. Roast the chicken, basting every 15 minutes, until it is golden brown and the joints move freely.
13. The chicken is done when the internal temperature reads 170 degrees, about one hour.

chicken, lemon zest, garlic, parsley, salt, freshly ground pepper, olive oil, lemon, picholine olives, fennel branches

Taken from cooking.nytimes.com/recipes/3739 (may not work)