Spice-Roasted Chicken with Fennel, Coriander, and Lemon | America's Test Kitchen

Ingredients

• 1 tablespoon fennel seeds
• 1 tablespoon ground coriander
• 1 tablespoon grated lemon zest
• 2 teaspoons kosher salt
• 1 teaspoon granulated garlic
• 1 teaspoon pepper
• 1 (3½- to 4-pound) whole chicken , giblets discarded
• 2 tablespoons extra-virgin olive oil , divided
• 1 teaspoon cornstarch
• 1/2 cup water
• 2 teaspoons lemon juice