Roasted chicken with roasted grapes and vetri’s fennel recipe

Ingredients

• 3 medium or 2 large bulbs fennel, cut into ¼-inch wedges
• ½ cup plus 2 tablespoons extra-virgin olive oil
• ½ cup freshly grated Parmigiano cheese
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 pound red seedless grapes on the stem, divided into small clusters (4 to 7 grapes each)
• 1 roasted chicken, warm
• Dill fronds

Roast the Fennel
1. Preheat the oven to 375°F. Arrange the fennel in a single layer on a small rimmed baking sheet or in a roasting pan. Add enough of the oil so that it comes about halfway up the side of the fennel (you will need about ½ cup). Cover the fennel evenly with the cheese, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Roast until the fennel is tender, 15 to 20 minutes.
Roast the Grapes
2. Arrange the grapes in a single layer in a small baking dish. Drizzle with the remaining 2 tablespoons oil, the remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Roast until the grapes start to soften and a couple have burst, 8 minutes, maybe a little longer (it’ll depend on how big your grapes are). You could also just toss the grapes in the pan with the chicken during the final 8 minutes of cooking.
Put it Together and Serve
3. Carve the chicken and arrange on a platter. Tuck the fennel around the chicken and pour its roasting oil over the platter. Top with the grapes and dill.