One-Pan Lemon Pepper Chicken & Veggies

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One-Pan Lemon Pepper Chicken & Veggies
Servings: 4-6

4 tsp. Ground fennel
2 lemons zested (about 2 tsp.)
1 tbsp. cracked black pepper
3 tsp. sea salt, divided
(1) 4-5 lb. whole chicken, preferably pasture-raised
4 large carrot, 2 large fennel, 1 potato (save fennel fronds)
2 lemons, thinly sliced (same lemons used for zest)
1/4 c. extra virgin olive oil, divided


  1. Preheat oven to 400*.
  2. Make the rub: Toast 2 tbsp. whole fennel seeds in a small skillet over medium heat, stirring every so often careful not to burn, until toasted, about 3-5 minutes. Transfer to a plate to cool. Once cooled, grind in a spice mill or coffee grinder (separate than what you use for your coffee!), or skip this altogether by using store-bought ground fennel. In a small bowl, mix 4 tsp. fennel, 2 tsp. lemon zest, 1 tbsp. cracked black pepper, and 2 tsp. sea salt. 
  3. Cut carrots, fennel, and potato into 1.5” pieces and arrange on large baking sheet. Drizzle olive oil, salt and pepper on top, and use hands to toss until evenly coated.
  4. Spatchcock your chicken (learn how to do that here). Drizzle both sides with olive oil, then use hands to generously massage all of the rub mixture onto the entire chicken, including both sides.
  5. Use hands to make a clearing in the center of the baking sheet. Arrange sliced lemons flat inside the center of the baking sheet. Top with spatchcocked chicken.
  6. Roast approximately 60 minutes, or until chicken reaches 158* internal temperature (chicken will continue cooking once removed from the oven). Let chicken rest on counter for at least 10 minutes before breaking down the chicken.
  7. Store vegetables and chicken in separate containers. Will last in the fridge up to 5 days.