Roasted Chicken Salad with Fennel & Black Olives

Ingredients

• Kosher salt and freshly ground black pepper
• 3 cloves garlic, chopped
• 6 inner ribs celery, cut into ¹/₈-inch slices
• ½ cup oil-cured black olives, rinsed, patted dry, pitted, and coarsely chopped
• 3 Tbs. chopped fresh flat-leaf parsley
• 1 small red onion, halved, thinly sliced into half moons, and soaked in ice water for 1 hour
• 2 medium heads fennel, trimmed, halved, and cut lengthwise into ¹/₈-inch slices
• + 4 more ingredients
• • ½ cup mayonnaise, seaoned to taste with fresh lemon juice; more as needed
  • 3-½-lb. whole chicken, rinsed and dried
  • 5 Tbs. extra-virgin olive oil
  • Finely grated zest of 2 lemons

Heat the oven to 375°F. Massage salt and pepper all around the cavity of the chicken and on the skin of the bird. Drizzle with 2 Tbs. of the olive oil and rub that in as well. Set the chicken on a rack in a shallow roasting pan and roast until an instant-read thermometer inserted in the thickest ...

View full recipe at Fine Cooking