Name: Herbed Faux-tisserie Chicken and Potatoes
Yield: Makes 4 servings
Ingredients: 2 teaspoons fennel seeds; 1 teaspoon crushed red pepper flakes; 2 tablespoons finely chopped fresh marjoram; plus 4 sprigs, divided; 2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided; 1 tablespoon kosher salt, plus more; 1/2 teaspoon freshly ground black pepper, plus more; 6 tablespoons olive oil, divided; 1 3 1/2–4 pound chicken; 1 lemon, quartered; 1 head of garlic, halved crosswise; 2 pounds Yukon Gold potatoes, scrubbed, halved, or quartered if large

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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

Recipe notes

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