Check boxes to add ingredients to cart
As y'all may be able to deduce, cooking is my love language — and, if I love you, I will make you a roast chicken. After decades of roasting chickens, I thought I'd reached the perfect bird; that was until I met our Hariyali Fennel. Blended into the most fragrant, savory blend with Aranya black pepper, smoky Sirārakhong Hāthei chillies, granulated garlic, salt, and a little MSG, it makes the dreamiest seasoning for chicken (among other things!). The mix has some salt in it, but I like to bump the salt up a little if I am using it to dry brine any protein, adding about ½ teaspoon of Diamond Crystal — or ¼ teaspoon Morton's or Jacobsen's kosher salt or fine sea salt — per 1 tablespoon of spice blend.
Spatchcocking the chicken helps every inch of skin become GBD (golden brown delicious), plus reduces the cooking time. The most important part to achieving a juicy, succulent end result is letting the chicken rest for a good 15 minutes. If you can wait 25 to 30 minutes, that is even better. Don't worry, because of the size of the chicken, it will retain heat and still be good and hot when you serve it!
If you're feeling extra, do this while the chicken is resting: Toss a few generous handfuls of big, chunky torn pieces of crusty bread into the chicken drippings, toss to coat, season with a little salt and roast until golden and crunchy, about 8 to 10 minutes. Serve the croutons alongside the chicken or toss them with hearty chicories, any leftover chicken drippings, and a good squeeze or two of lemon juice.