This roast chicken dinner is so easy to make and full of flavorful vegetables, including roasted fennel and tomatoes.

Directions

1. Step 1Preheat oven to 450°F. Toss together fennel wedges, garlic, and 1 tablespoon oil on a large rimmed baking sheet. Season with salt and pepper. Roast 10 minutes.
2. Step 2Toss together fennel seed, coriander, and lemon zest in a bowl. Season with salt and pepper. Rub chicken with 1 tablespoon oil, then spice mixture.
3. Step 3Reduce oven temperature to 425°F. Add tomatoes and olives to baking sheet and toss to combine. Place chicken on top of vegetables. Roast 30 minutes.
4. Step 4Toss bread with remaining tablespoon oil in a bowl. Season with salt and pepper. Scatter around chicken and continue roasting until chicken is cooked through (a meat thermometer inserted into thigh should read 165°F) and croutons are golden brown, 10 to 15 minutes.
5. Step 5Transfer chicken to a cutting board and let rest at least 5 minutes; carve. Add kale to pan and toss until just beginning to wilt. Add lemon juice and toss to combine. Serve chicken with vegetables alongside.