Photo: Con Poulos
Active Time
25 Mins
Total Time
2 Hours
Yield
2 to 4

At his new chicken-focused restaurant in Atlanta, Bantam + Biddy, Shaun Doty uses an Old Hickory rotisserie to cook his birds, which are coated with a lemony fennel-seed rub. The choice of sauces to serve alongside includes smoky piri piri and Dominican wasakaka, made with onion, chiles and herbs.

How to Make It

Step 1

In a bowl, whisk the oil, garlic, lemon zest and juice, rosemary, fennel seeds and pepper. Rub the mixture all over the chicken, inside and out. Let come to room temperature.

Step 2

Preheat the oven to 400°. Twist the wings of the chicken behind the back and tie the legs together; set breast side up in a roasting pan. Season all over with salt. Roast for about 55 minutes, until the juices run clear when an inner thigh is pierced. Transfer to a carving board and let rest for 10 minutes. Cut the chicken into 8 pieces and serve with the Wasakaka and Piri Piri Sauces.

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