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1
Turn the chicken breast-side down.
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2
Use kitchen shears to cut out the backbone of the chicken.
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3
Flip the chicken back over and press it down flat with the palms of your hands against the cutting board to open it up like a book.
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4
Place the chicken in a large zip-top bag.
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5
Whisk together the olive oil, fennel seeds, thyme, garlic, lemon zest and lemon juice and season with salt and pepper.
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6
Pour the marinade over the chicken and place in the refrigerator for at least 3 hours and up to 1 day.
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7
Preheat the grill to medium-high heat.
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8
Use a clean tea towel and wipe the grill grates with oil.
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9
Remove the chicken from the marinade and place skin-side down on the grill and close the lid.
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10
Grill until the skin is nice and golden and crisp, about 15 minutes.
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11
Once the chicken has nice golden grill marks, turn the grill to medium-low heat.
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12
Flip the chicken again, close the grill lid and continue cooking until a thermometer reaches 165 degrees F when inserted into the thickest part of the thigh, 20 to 25 minutes longer.
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13
Check the chicken occasionally to make sure it's not burning and rotate as necessary.
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14
Cut into 6 to 8 pieces before serving.
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15
Serve the chicken on a platter with the Simple Green Salad.
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16
Add the greens to large bowl.
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17
Add the mustard and lemon juice to another bowl.
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18
Drizzle in the olive oil while whisking to emulsify.
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19
Season the dressing with salt and pepper.
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20
Toss the greens with the dressing and transfer to a platter.
