Just in case you've hit a rut with your roast chicken ideas:
4 ounces thick-cut bacon, cut crosswise into 1" pieces 3 tablespoons red wine vinegar, divided1 tablespoon olive oil1/2 small fennel bulb, cored, thinly slicedArrange a rack in center of oven; preheat to 475ºF. Pat chicken dry with paper towels. Using kitchen shears,, keeping skin and flesh intact; discard bones. Season chicken all over with 1/2 tsp. salt and 1/4 tsp. pepper.
Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crispy, 4–5 minutes. Using a slotted spoon, transfer bacon to a large heatproof bowl. Pour off all but 2 Tbsp. fat. Heat fat in skillet over medium. Add bread in an even layer, season with a pinch of salt and pepper, and cook, turning pieces occasionally, until golden brown and crisp, 3–4 minutes. Remove from heat; add 1 Tbsp. vinegar and toss until absorbed.
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