SKILLET-ROASTED LEMON CHICKEN

Skillet-Roasted Lemon Chicken image

Number Of Ingredients 11

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2 teaspoons Fresh Thyme Leaves
1 teaspoon Whole Fennel Seeds
1/4 teaspoon Kosher Salt
1/8 teaspoon Freshly ground Pepper
1/3 cup Olive Oil
1 head Lemon, halved and sliced 1/4 inch thick
1 head Yellow Onion, large halved and sliced
2 cloves Large garlic cloves, thinly sliced
4 pounds Chicken, backbone removed and butterflied
1/2 cup Dry White Wine
1 head Lemon, juice

Steps:

Preheat the oven to 450 degrees
Place the thyme, fennel seeds, 1 T salt, and 1 t 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 (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 degrees
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 -15 minutes. Cut the chicken in quarters or eights, sprinkle with salt, and serve hot with the pan juices, cooked lemon and onion