Spice-roasted chicken with fennel, coriander, and lemon from The Chicken Bible: Say Goodbye to Boring Chicken with 500 Recipes for Easy Dinners, Braises, Wings, Stir-Fries, and So Much More (page 232) by America's Test Kitchen

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Notes about this recipe

  • Aggie92 on February 14, 2022

    Not bad, just not as flavorful as I would have liked. The lemon zest didn't add much and the fennel was a bit overwhelming. The cooking method is solid, my 3.5 pound chicken was done in an hour and had nice crispy skin on the top. The bottom of the bird was not crispy at all even though it was sitting in a hot cast iron pan. But that's okay, I'm not that fanatical about crispy skin on the whole bird.

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