Total Calories: 92
1 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a roasting pan just large enough to hold the chicken.
2 Very finely chop together the garlic, rosemary, and fennel seeds. Put the seasonings in a small bowl. Add salt and a generous grinding of black pepper. Add 1 tablespoon oil and stir to combine.
3 Rinse the chicken and pat dry. Tuck the wing tips behind the back. With your fingers, loosen the skin around the breast and legs. Insert half the herb mixture evenly under the skin of the chicken. Put the remainder inside the cavity. Tie the legs together with kitchen string. Brush the skin with the remaining oil. Place the chicken breast side up in the pan.
4 Roast for 20 minutes. Reduce the heat to 375°F. Roast 45 to 60 minutes. The chicken is done when the juices run clear when the thigh is pierced and the temperature in the thickest part of the thigh is 170°F on an instant-read thermometer.
5 Transfer the chicken to a platter. Cover loosely with foil and keep warm for 10 minutes before carving. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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