Ina Garten's Skillet-Roasted Lemon Chicken
- 2 Teaspoons fresh thyme leaves
- 1 Teaspoon whole fennel seeds
- Kosher salt
- Freshly ground black pepper
- 1/3 Cup good extra virgin olive oil
- 1 Lemon, halved and sliced 1/4 inch thick
- 1 Yellow onion, halved and sliced 1/4 inch thick
- 2 Large garlic cloves, thinly sliced
- 1 (4-Pound) chicken, backbone removed and butterflied
- 1/2 Cup dry white wine, such as Pinot Grigio
- Juice of 1 lemon
- Fresh thyme
- Fennel seeds
- Yellow onion
- 4-Pound chicken
- Dry white wine
- Kosher salt
- Black pepper
- Extra virgin olive oil
- Preheat the oven to 450°F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (Do not skip this. Very important!), 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 (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160°F.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow it to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.