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Preheat oven to 450 degrees F. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along one side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard or save backbone for stock. Flip chicken over and open it like a book. Press firmly on breastbone to flatten.
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Using your fingers, loosen skin from breast meat; tuck lemon slices under skin (optional). Rub 1 teaspoon olive oil all over the chicken. Season chicken with rosemary, crushed fennel seeds (use a knife or heavy pan to crush seeds), ¼ teaspoon salt and ¼ teaspoon ground pepper.
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In a bowl, toss vegetables with 1 ½ tablespoons olive oil, garlic, ¼ teaspoon salt and ¼ teaspoon ground pepper. Spread vegetables in an even layer on a roasting/baking sheet. Place a cooling rack on top of vegetables and place chicken, breast side up, on top of cooling rack.
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Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 30-40 minutes. Let rest 5 minutes before carving. Remove skin before eating. Squeeze with fresh lemon juice if desired before serving.