simple salt & pepper roast chicken with potatoes, carrots, fennel, and a bright gremolata topping
During the last 20 or so minutes of cooking, check on the chicken. If it’s getting too dark on top, nestle a piece of aluminum foil on top of the chicken to prevent it from burning. You don’t want to completely cover the chicken or you’ll lose the progress on it’s crispy skin. Instead, gently place a folded piece of foil to just cover the darkened top of the chicken and continue roasting.