Spice-Rubbed Roast Chicken with Two Sauces

Ingredients

• 3.5 pounds meat from a rotisserie chicken chilled
• 1 tablespoon ground fennel seeds 
• 1 clove garlic minced
• 25 servings wasakaka sauce and piri piri sauce for serving
• 25 servings kosher salt 
• 1 tablespoon juice of lemon freshly squeezed
• 1 teaspoon lemon zest finely grated
• 2 tablespoons olive oil extra-virgin
• 1 tablespoon pepper freshly ground
• 1 tablespoon rosemary minced

Equipment

• bowl
• oven
• whisk
• roasting pan

Directions

1. In a bowl, whisk the oil, garlic, lemon zest and juice, rosemary, fennel seeds and pepper. Rub the mixture all over the chicken, inside and out.
2. Let come to room temperature.
3. Preheat the oven to 40
4. Twist the wings of the chicken behind the back and tie the legs together; set breast side up in a roasting pan. Season all over with salt. Roast for about 55 minutes, until the juices run clear when an inner thigh is pierced.
5. Transfer to a carving board and let rest for 10 minutes.
6. Cut the chicken into 8 pieces and serve with the Wasakaka and Piri Piri Sauces.