If adding, place vegetables on the bottom of a baking dish, drizzle with olive oil and season with salt and pepper.
Place spatchcocked chicken on top of the vegetables or in the baking dish.
Brush chicken with olive oil. Season with kosher salt, Friday Fennel, and black pepper.
Cover and cook for 45-55 or until the internal temperature is 165 degrees.
Allow to rest for 10 minutes before cutting into sections.
Bruschetta Topping
Mix all of the ingredients together into a bowl. Adjust seasoning if needed.
To assemble add arugula to a plate. Top with the chicken pieces. Add some of the bruschetta topping over the warm chicken. Garnish with microgreens if desired.