Yield:3 servings

• 1 (3 ½- to 4 ½-pound) whole chicken

• Kosher salt (such as Diamond Crystal)

• ½ teaspoon ground black pepper

• ½ teaspoon fennel seeds, preferably crushed or coarsely chopped

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground coriander

• Pinch of ground cloves

• 2 tablespoons unsalted butter, melted

• 2 cinnamon sticks

• 1 yellow onion, unpeeled and quartered lengthwise

• 1 (3-inch) piece ginger, halved lengthwise

• Extra-virgin olive oil

• Sriracha, lime wedges and any mix of fresh herbs, such as mint, basil, cilantro and scallions, for serving

1. Step 1

   Pat the chicken dry, then place it on a 9-by-13-inch rimmed sheet pan or roasting pan. In a small bowl, stir together the salt (¾ teaspoon per pound of chicken), pepper, fennel seeds, cinnamon, coriander and cloves. Sprinkle all of this generously over the chicken, including the cavity, focusing on the center of the breast and thighs, where the meat is the thickest. Set the pan in the refrigerator to dry brine and so the skin can dry out, at least 1 hour and up to 24 hours before you plan to eat the chicken.

2. 1. Step 2

      When you’re ready to roast, bring the chicken out and let it sit at room temperature for at least 30 minutes and up to 1 hour. Heat the oven to 400 degrees.

   2. Step 3

      Pat the chicken dry, if needed, and wipe out any accumulated moisture in the pan. Truss the legs together. Brush the bird with the melted butter, then place the cinnamon sticks, onion and ginger in the pan around the chicken. Judiciously drizzle the vegetables and chicken with olive oil and season the vegetables with salt. Add ¼ cup water to the pan.

   3. Step 4

      Roast the chicken for 75 to 90 minutes, basting a few times throughout, until the skin is golden brown and the thickest part of the thigh reaches 175 degrees. (For truly fall-apart chicken, you want the dark meat to reach this level of doneness. It will continue to cook as it sits.)

   4. Step 5

      Transfer the chicken to a cutting board and let it rest for at least 30 minutes and up to 1 hour. When you’re ready to eat, carve the chicken into portions and arrange on a platter. Serve with Sriracha, lime wedges and fresh herbs.