Preparation

• Up to a day before serving, roast the chicken:Heat the oven to 375°F. Massage salt and pepper all around the cavity of the chicken and on the skin of the bird. Drizzle with 2 Tbs. of the olive oil and rub that in as well. Set the chicken on a rack in a shallow roasting pan and roast until an instant-read thermometer inserted in the thickest part of the thigh reads 170° to 175°F, or the juices run clear, about 75 minutes. Remove from the oven and let cool to room temperature. Pick the meat off the chicken. By hand, shred the meat into bite-size pieces along the grain of the meat. Discard any skin, bones, or cartilage (or save for stock). If working ahead, wrap the meat tightly and refrigerate.
• The day of the party, assemble the salad:In a small saucepan, combine the remaining 3 tablespoons oil with the chopped garlic. Heat slowly until the garlic begins to brown, 4 to 5 minutes. Pour into a small bowl to cool. The garlic should be lightly toasted.
• 在一个大的碗里,把撕碎的小妞en with the mayonnaise and toss gently. Add the fennel, celery, olives, parsley, lemon zest, and toasted garlic with its oil. Drain the onions, dry them on a towel, and add them to the salad. If the salad seems dry, add more mayonnaise. Taste and adjust the seasonings. Put the salad on a platter or in a serving bowl. Cover with plastic wrap and refrigerate. Serve cold.