Check out Ina Garten’s video on this recipe here.
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
1 Tablespoon Kosher salt (I used a little less)
1 teaspoon freshly ground pepper
1/3 cup olive oil
1 lemon, halved and sliced, seeds removed (1/4 inch thick)
1 onion, halved and thinly sliced
2 large garlic cloves, sliced thin
1 (4 lbs) whole chicken, backbone removed and Spatchcocked *see note below or **video above)
1/2 cup dry white wine (I used Sauvignon Blanc – Kim Crawford)
2 wedges of lemon, squeeze on top when done (I didn’t squeeze on top, it was lemony enough for me)
Preheat the oven to 450 degrees.
Place the thyme, fennel seeds, salt, and pepper in a mini food processor and process until ground. Mix with olive oil and set aside.
Layer the lemon slices in a 12 inch cast iron skillet, then onions and garlic. Place the chicken, skin side down, on top of the onion and brush with about half the oil herb mixture. Turn the chicken skin side up, pat it dry with paper towels (this helps it get crisp), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (around the chicken, not on top) and roast for another 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with foil, and allow to rest for 10 minutes. Cut the chicken into quarters and serve hot with the pan juices, cooked lemon and onions.
*note – Using kitchen scissors, cut down either side of chicken’s backbone. Turn over and place chicken breast side up, then press down on breastbone to flatten.