Name: Roast Chicken with Fennel, Potatoes, and Citrus
Prep time: 1 minutes
Total time: 2 hours
Yield: 8 Servings
Ingredients: 1/4 cup fennel seeds; 2 teaspoons lemon zest; 2 teaspoons minced garlic plus 1 head of garlic, halved crosswise; 4 teaspoons kosher salt plus more for seasoning; 1 teaspoon freshly ground black pepper plus more for seasoning; 1 teaspoon crushed red pepper flakes; 4 fennel bulbs (3 pounds), trimmed, each cut into 8 wedges, plus 1/4 cup fronds; 2 pounds fingerling potatoes, halved lengthwise; 24 small carrots, peeled or scrubbed; 8 shallots, halved lengthwise; 3 lemons, 1 thinly sliced, 2 halved; 1 orange, cut crosswise into 8 slices; 8 tablespoons olive oil, divided, plus more; 2 4-pound kosher chickens

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Some chefs like using kosher chickens because they're salted and you get awesome flavor without brining.

Recipe notes