Ingredients
1 tablespoon fennel seeds
1 tablespoon ground coriander
1 tablespoon grated lemon zest
1 teaspoon kosher salt
1 teaspoon granulated garlic
1 teaspoon ground black pepper
1 3 ½-to-4 pound whole chicken
2 tablespoons extra virgin olive oil, divided
1 teaspoon cornstarch
½ cup water
2 teaspoons lemon juice
Preparation
Adjust oven rack to middle position and heat oven to 400° F.
Combine fennel seeds, ground coriander, lemon zest, salt, garlic and black pepper in a bowl. Pat chicken dry with paper towels.
Transfer chicken, breast side down, to a 12” oven safe skillet and rub exposed side with 1 tablespoon oil. Sprinkle with half of spice mixture. Flip chicken breast side up and rub exposed side with remaining 1 tablespoon oil and sprinkle with remaining spice mixture.
Transfer skillet to oven and roast until breast registers 160° F and drumstick/thighs register 175° F, about one hour. Transfer chicken to carving board and let rest for 20 minutes. Reserve drippings in skillet.
While chicken rests, dissolve cornstarch in water. Carefully skim as much fat as possible from drippings and discard. Add cornstarch mixture to drippings and place over medium-high heat, whisking to scrape up any browned bits. Cook until mixture is boiling and slightly thickened, about 2 minutes. Off heat, whisk in lemon juice. Carve chicken and serve, passing sauce separately.
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