This was pretty solid, but I wasn’t quite over-the-moon about it. Sauce is a little sour and we wanted it a bit thicker. The chicken also took longer to cook than the recipe called for. But it was a perfectly enjoyable dinner.
2 tsp thyme
1 tsp fennel seeds
kosher salt and pepper
1/3 cup olive oil
1 lemon, halved and sliced
1 onion, halved and sliced
2 cloves garlic, sliced
1 4 pound chicken, backbone removed and butterflied
1/2 cup dry white wine
juice of one lemon
Preheat oven to 450. Process thyme, fennel, salt, and pepper. Combine with oil.
Put lemon slices in cast iron skillet. Add onion and garlic. Place chicen, sin side down, on top, and brush with half oil mixture .Flip it, pat dry with paper towels, and brush with remaining mixture.
Roast for 30 minutes. Pour wine into pan (not on chicken) and roast another 15 minutes. Mine needed another 10 minutes cooking beyond this. Sprinkle chicken with lemon juice, cover with foil, and let rest 15 minutes. Serve hot with pan juices.