Agrodolce Chicken With Fennel and Celery Gremolata

Preparation

1. Step 1

   Season one 3½–4-lb. whole chicken all over with 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt. Place on a wire rack set inside a rimmed baking sheet and chill, uncovered, at least 1 hour and, preferably, up to 1 day.

   Step 2

   Let chicken sit at room temperature 45 minutes.

   Step 3

   Place a rack in middle of oven and preheat to 375°. Toast ¼ cup raw almonds on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 7–9 minutes. Let cool; coarsely chop.

   Step 4

   Place chicken, breast side down, in a large cast-iron skillet and roast until skin is light golden, 40–50 minutes.

   Step 5

   Carefully slide pan out of oven (handle will be hot); turn chicken breast side up. Continue to roast until an instant-read thermometer inserted into the thickest part of a thigh registers 150° (chicken will still be pale on top), 15–25 minutes. Let cool until just warm, about 45 minutes. Transfer to a cutting board, leaving juices behind in pan. Carve chicken into 8 pieces.

   Step 6

   While the chicken is cooling, whisk ½ cup red wine vinegar and ¼ cup honey in a small saucepan and bring to a simmer over medium heat. Cook, whisking often, until agrodolce lightly coats a spoon, 6–8 minutes. Remove from heat (it will thicken more as it cools) and set aside.

   Step 7

   Finely grate zest from 1 small Meyer lemon or regular lemon; set aside. Finely chop flesh (white pith and all), then pick out and discard seeds. Toss 1 small fennel bulb, cut into ¼" pieces, 1 small red onion, cut into ¼" pieces, 3 celery stalks, cut into ¼" pieces, and 3 garlic cloves, finely chopped, in a large bowl to combine. Heat 2 Tbsp. extra-virgin olive oil in a medium skillet. Add half of fennel mixture and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until vegetables are slightly softened, about 3 minutes. Add chopped lemon, 2 oil-packed anchovy fillets, ½ tsp. crushed red pepper flakes, and 2 tsp. chopped oregano. Cook, stirring occasionally, until softened, about 2 minutes. Pour in ¼ cup dry white wine and ¼ cup water; cook, stirring occasionally, until almost all of the liquid is evaporated, about 3 minutes. Transfer to bowl with remaining raw fennel mixture. Add almonds, ¼ cup coarsely chopped parsley, ¼ cup coarsely chopped Castelvetrano olives, 3 Tbsp. coarsely chopped drained capers, and reserved lemon zest. Drizzle with a little extra-virgin olive oil and toss well; season gremolata with kosher salt and freshly ground black pepper.

   Step 8

   Heat broiler. Return chicken to cast-iron skillet, placing skin side up. Spoon some reserved agrodolce over (if it has thickened too much, reheat over medium with a splash of water until spoonable). Broil chicken until skin is browned and blistered in spots, 5–7 minutes. Transfer chicken to a platter; stir juices in pan into remaining agrodolce. Bring to a boil over medium-high heat and cook, swirling, 1 minute. Spoon over chicken; sprinkle with flaky sea salt and top with more oregano leaves. Serve chicken with gremolata.