I can't tell you how many times I've made this. Okay I lie, in the last year at least once a week. It's the one dish we don't mind having every week.

I'll serve this with a salad or any kind of side. The "4-4-4" stands for rougly a 4 pound cut-up chicken baked at 400 degrees for 45 minutes.

Make this dish a part of your family meals!

By the way, I'm trying something new. I'm using my HR skills to write a recipe, as if I'm writing a policy or documentation; or even coaching someone with a resume by using descriptive headings and bullets. Let me know what you think. I would love to hear from you!


Adapted from Curtis Stone

Serves 4


  • 1 (3 to 4 pound) whole chicken, cut into 10 parts (4 breasts cut crosswise, 2 wings, 2 thighs, 2 legs) excluding the back

  • 1 tablespoon of fennel seeds, crushed

  • Salt and freshly ground black pepper, to taste

  • Olive oil cooking spray


Preheat oven to 400 degrees.

<assembling the chicken>

  • Coat a large baking pan with olive oil cooking spray.

  • Arrange the chicken pieces apart from one another on the baking pan.

  • Sprinkle both sides of the chicken pieces with crushed fennel seeds, salt and pepper.

  • Place chicken pieces skin-side up.

<baking the chicken>

  • Place pan in the middle shelf of the oven.

  • Bake at 400 degrees for 40 to 45 minutes.

  • Remove from oven. Let chicken rest for 5 to 8 minutes before serving.


  • Keep the breasts intact, if the chicken is closer to three pounds or a little less.

  • Crush fennel seeds in a mortar & pestle.

  • Do not let the chicken pieces touch each other on the baking pan; otherwise you increase the cooking time and interfere with the browning process.

  • Roast chicken until slightly browned, juices run clear and there's no pink around the thigh bone.

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