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1
Prepare the chicken In a large bowl, whisk the sea salt into 4 1/2 cups of water until dissolved.
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2
Add the chicken and cover with a plate, pressing so the chicken is submerged in the brine.
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3
Refrigerate for 1 hour.
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4
Transfer the chicken to a rack, pat dry with paper towels and refrigerate for 1 hour more.
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5
Preheat the oven to 425.
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6
Season the chicken inside and out with kosher salt.
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7
Fill the cavity with the thyme, dill and orange zest.
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8
Tie the legs with kitchen twine.
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9
In a large cast-iron skillet, heat the oil.
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10
Add the chicken, breast side down, and cook over moderately high heat, turning, until the bird is browned on all sides, about 8 minutes total; spoon off the excess fat.
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11
Roast in the oven for 45 to 50 minutes, until an instant-read thermometer inserted in the thickest part of the thigh registers 165.
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12
Tent with foil; let rest for 15 minutes.
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13
Meanwhile, make the pickled fennel In a small saucepan, combine the rice vinegar, sugar, salt and cloves.
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14
Cook over moderate heat, stirring occasionally, until the sugar dissolves, 5 minutes.
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15
Transfer the sliced fennel to a heatproof bowl and pour the hot brine over it.
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16
Press plastic wrap on the fennel so its submerged and marinate at room temperature for 1 1/2 hours.
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17
Make the orange dressing In a saucepan, simmer the orange juice over moderately high heat until reduced by half, about 15 minutes.
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18
Add the vinegar and sugar and simmer, stirring occasionally, until reduced to 1/3 cup, 7 to 8 minutes.
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19
Remove from the heat and whisk in the lemon juice.
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20
Transfer to a bowl and whisk in the oils in a slow, steady stream.
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21
Season the dressing with salt and pepper.
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22
Using a sharp knife, peel the orange, being sure to remove any bitter pith.
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23
Cut between the membranes to release the sections into a bowl.
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24
Add the radicchio and the 1/4 cup of dill.
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25
Season with salt and pepper.
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26
Drain the pickled fennel and add to the radicchio with the Candied Walnuts and 1/4 cup of the orange dressing; toss well.
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27
Transfer the salad to a platter.
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28
Carve the chicken and arrange on the salad.
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29
Garnish with dill and serve, passing the remaining dressing at the table.
