Whole Roasted Balsamic Chicken with Fennel and Brussels Sprouts

Ingredients

• 1 4-lb chicken (giblets and neck bone removed), washed and scrubbed
• coarse kosher salt
• 1/4 cup balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons Dijon mustard
• 3 garlic cloves, minced
• 1/2 tablespoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 fennel bulbs, outer layers removed and chopped (keep the core in tact so the fennel chunks stay together)
• 2 cups Brussels sprouts, outer layers removed and cut horizontally in half
• sea salt
• freshly ground black pepper
• extra virgin olive oil
• 1/2 cup water
• 1/2 teaspoon arrowroot
• 1 tablespoon fresh flat leaf parsley, finely chopped

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