A SHOPPING LIST OF INGREDIENTS TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 81.
SKILLET-ROASTED CHICKEN WITH PEPPERS AND GARLIC
Makes 4 to 6 servings
2 fennel bulbs, sliced ½ inch thick, fronds reserved
5 tablespoons olive oil, divided
1 tablespoon plus 1 teaspoon kosher salt, divided
3 teaspoons fresh thyme leaves
2 teaspoons ground black pepper
1 (4-pound) whole chicken, giblets removed
1 head garlic, halved crosswise
1 (6-ounce) bag mini tricolor sweet peppers, halved and seeded
Garnish: fresh thyme
1. Preheat oven to 425°.
2. In a 12-inch cast-iron skillet, place sliced fennel; drizzle with 1 tablespoon oil, and sprinkle with 1 teaspoon salt.
In a small bowl, stir together 3 tablespoons oil, thyme, black pepper,
