Roasted Chicken with Fennel and Tomatoes

Ingredients

• Fennel

  Bulb, raw

  2 ¼ cup, sliced or 196g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fennel seed

  Spices

  1 tbsp, whole or 6g

• Coriander seed

  Spices

  1 tbsp or 5g

• Chicken breast

  Broilers or fryers, meat only, raw

  20 oz or 567g

• Grape tomatoes

  Red, ripe, raw, year round average

  4 oz or 113g

• Olives

  Pickled, canned or bottled, green

  ½ cup or 67g

• Sourdough bread

  French or vienna

  8 oz or 227g

• Spinach

  Raw

  3 cup or 90g

• Lemon juice

  Raw

  ¾ cup or 183g

Directions

1. Preheat the oven to 450°F. On a large rimmed baking sheet, toss fennel wedges and garlic with 1 tablespoon of olive oil. Season with salt and pepper, then roast for 10 minutes.
2. In a bowl, mix fennel seed, coriander, and lemon zest. Season with salt and pepper. Rub the chicken with 1 tablespoon of olive oil, then coat with the spice mixture.
3. Lower the oven temperature to 425°F. Add tomatoes and olives to the baking sheet, tossing to combine. Place the chicken on top of the vegetables and roast for 30 minutes.
4. In a bowl, toss the bread with the remaining tablespoon of olive oil. Season with salt and pepper. Scatter around the chicken and continue roasting until the chicken is cooked through and croutons are golden brown, about 10 to 15 minutes.
5. Transfer the chicken to a cutting board and let it rest for at least 5 minutes before carving. Add the spinach to the pan and toss until it begins to wilt. Add lemon juice and toss to combine. Serve the chicken with the roasted vegetables.

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