Roasted chicken with fennel-citrus salad

A date-and-olive dressing adds sweetness to this low-carb meal.

The juiciness of the roasted chicken complements a citrusy fennel salad in this recipe. “For an even crisper skin, you can swap the olive oil for grass-fed butter,” says Laura Rege, a New York City-based recipe developer. Sweet dates, salty olives, and fresh parsley round out the dish.

Prep Time: 15 minutes
Cook Time: 40 minutes, plus 15 minutes resting time
Serves 4
Photography and styling by Jenny Huang


1 3- to 4-pound whole chicken
Sea salt
Freshly ground black pepper
1 head fennel, cored and cut into 1-inch wedges
¼ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
4 Medjool dates, pitted and thinly sliced crosswise
8 dry cured olives, pitted
⅓ cup packed fresh parsley leaves
2 small oranges, peel and pith removed, sliced crosswise into thin slices



Preheat oven to 425 degrees F. Pat chicken dry and season with salt and pepper. Place in a large cast iron skillet. Place fennel around the chicken. Drizzle with ¼ cup of the olive oil.


Roast chicken about 40 minutes, until an instant-read thermometer inserted into the thickest part of the breast and thigh reads 160 degrees F. Transfer the fennel to a large bowl and the chicken to a cutting board. Let it rest for 15 minutes.

In a small bowl, whisk the remaining 2 tablespoons of olive oil with the lemon juice. Stir in the dates, olives, and parsley. Season with salt and pepper.
Add the orange to the bowl with the fennel and gently toss. Serve chicken with citrus-fennel salad. Drizzle the date-and-olive dressing over top.