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1
Preheat the oven to 400 degrees.
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2
Split the chicken in half, slicing only through the backbone and removing it, or ask your butcher to do this.
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3
In a small bowl, combine the lemon zest, garlic, fennel seeds and parsley with one teaspoon of salt, a quarter teaspoon of freshly ground pepper and two tablespoons olive oil.
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4
Rub three-quarters of the resulting paste evenly under the skin of the chicken, including the thighs, being careful not to tear the skin.
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5
Rub the remaining paste on the underside of the chicken.
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6
Squeeze the juice of the lemon quarters on the cut surfaces and save the lemon.
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7
Choose a baking dish that snugly accommodates the butterflied chicken.
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8
Oil the pan lightly and scatter half of the olives, the lemon quarters and the fennel branches (if used) about the pan.
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9
Place the chicken skin-side up in the dish with the wing tips tucked under.
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10
Brush lightly with oil, sprinkle with salt and pepper to taste and scatter the remaining olives over the chicken.
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11
Place the chicken, uncovered, on the middle rack of the oven.
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12
Roast the chicken, basting every 15 minutes, until it is golden brown and the joints move freely.
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13
The chicken is done when the internal temperature reads 170 degrees, about one hour.
