Name: Fennel-Rubbed Chick-etta
Cook time: 40 minutes
Total time: 1 HR 20 minutes
Yield: 4 Servings
Ingredients: 2 teaspoons fennel seeds; 1 3½–4-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; ¼ cup olive oil; 2 teaspoons finely grated lemon zest; 1 teaspoon finely chopped thyme; ½ teaspoon crushed red pepper flakes; A spice mill or a mortar and pestle

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Alex Lau

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.

Recipe notes