Slow-Roasted Extra-Juicy Make-Ahead Chicken

healthyish fennel seed red pepper chicken roast chicken olive oil

Chris Morocco

4–6 servings

Source

Ingredients

1 tablespoon fennel seeds

1 teaspoon mild red pepper flakes

1 3½–4-pound chicken, giblets removed

1 tablespoon extra-virgin olive oil

Kosher salt

A spice mill or mortar and pestle

Method

Preheat oven to 325°. Coarsely grind fennel seeds and red pepper flakes in spice mill or with mortar and pestle.

Place chicken on a rimmed baking sheet and rub all over with oil; season generously inside and outside with salt. Sprinkle chicken all over with ground spices. Arrange breast side up and roast until an instant-read thermometer inserted into thickest part of breast registers 155°, 70–80 minutes. Let cool.

Transfer chicken to a cutting board. Carve or remove meat from bones and shred; discard bones.

Do Ahead: Chicken can be roasted 4 days ahead. Store shredded chicken in an airtight container and chill.