Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.
Recipe information
Yield
4–6 servings
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 325°. Coarsely grind fennel seeds and red pepper flakes in spice mill or with mortar and pestle.
Step 2
Place chicken on a rimmed baking sheet and rub all over with oil; season generously inside and outside with salt. Sprinkle chicken all over with ground spices. Arrange breast side up and roast until an instant-read thermometer inserted into thickest part of breast registers 155°, 70–80 minutes. Let cool.
Step 3
Transfer chicken to a cutting board. Carve or remove meat from bones and shred; discard bones.
Step 4
Do Ahead: Chicken can be roasted 4 days ahead. Store shredded chicken in an airtight container and chill.
Recipe notes
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