Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.
- 1 tablespoon fennel seeds
- 1 teaspoon mild red pepper flakes
- 1 3½–4-pound chicken, giblets removed
- 1 tablespoon extra-virgin olive oil
- A spice mill or mortar and pestle
Preheat oven to 325°. Coarsely grind fennel seeds and red pepper flakes in spice mill or with mortar and pestle.
Place chicken on a rimmed baking sheet and rub all over with oil; season generously inside and outside with salt. Sprinkle chicken all over with ground spices. Arrange breast side up and roast until an instant-read thermometer inserted into thickest part of breast registers 155°, 70–80 minutes. Let cool.
Transfer chicken to a cutting board. Carve or remove meat from bones and shred; discard bones.
Do Ahead: Chicken can be roasted 4 days ahead. Store shredded chicken in an airtight container and chill.