Roast Chicken with Lemon, Fennel and Oregano

Grind first 4 ingredients in spice grinder until coarse powder forms. Combine ground spice mixture with all remaining ingredients, except polenta, in 1-gallon resealable plastic bag. Seal bag and refrigerate 1 hour.

Preheat oven to 375 degrees F.

Place chicken, breast-side up, on rack set in large roasting pan. Pour marinade over chicken, allowing ingredients to cover chicken. Add 1 cup water to pan to prevent pan drippings from scorching. Roast 30 minutes. Turn chicken over (back-side up), roast 30 minutes. Turn chicken over again (breast-side up) and roast until chicken is golden brown and instant-read meat thermometer registers 160 degrees F when inserted into innermost part of thigh, about 30 minutes longer.

Transfer chicken to platter. Tent with foil and let stand 10 minutes. Serve chicken with polenta.