Roast Chicken with Fennel & Preserved Lemon

Combine fennel seeds, crushed red pepper, 1/2 teaspoon salt and 1/8 teaspoon pepper in a spice grinder or clean coffee grinder; grind to a powder. Transfer to a bowl and whisk in preserved lemon paste, oil and garlic until combined.

Pat chicken dry with paper towels. Loosen the skin over the breast and thigh meat and rub the spice mixture under the skin. Sprinkle the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper on the chicken. Refrigerate, uncovered, for at least 1 hour or up to 8 hours.

Preheat oven to 475°F.

Place the chicken, breast-side up, on a wire rack in a roasting pan. Roast for 20 minutes.

Reduce oven temperature to 425°. Continue roasting until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, about 40 minutes more.

Transfer the chicken to a clean cutting board and let rest for at least 10 minutes before carving.