The original recipe for this dish is by Ina Garten and the link we found it on is as follows. https://www.foodnetwork.com/recipes/ina-garten/skillet-roasted-lemon-chicken-3517965

ROASTED LEMON CHICKEN

Ingredients:

2 tsp of fresh thyme

1 tsp whole fennel seeds

Kosher salt and fresh cracked black pepper

1/3 cup good olive oil

1 Lemon halved and sliced about ¼ inch thick

1 Yellow onion is also halved and sliced about ¼ inch thick

2 large garlic cloves, thinly sliced

1 approximately 4 lbs. chicken that is butterflied (spatchcocked – back removed)  -NOTE: typically your grocery store butcher will be happy to take your whole chicken purchase and do this free of charge if you’re not going to do it yourself.

½ cup dry white wine, such as a Pinot Grigio

Juice 1 lemon (use fresh)

Directions:

Pre-heat oven to 450 degrees F

Place the thyme, fennel seeds, 1 tablespoon of salt, and 1.5 tsp pepper in a mini food processor or grinder and process till ground fine.  Pour the olive oil into a small glass measuring cup and 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 around on top of the lemons.  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 (this is very important – – don’t skip this!), and brush the remainder of the oil and herb mixture over all the chicken (get into the nooks and crannies).

Roast the chicken for 30 minutes in the oven.  Take out, and pour the wine into the pan – BUT NOT ONTO THE CHICKEN – and roast for another 10 to 15 minutes, or until a meat thermometer inserted into the thickest part of the breast registers 155 – 160 degrees F.

Remove the chicken from the oven and sprinkle all of the chicken with the lemon juice of one lemon, then cover the skillet tightly with aluminum foil, and allow to rest outside the oven for another 10-15 minutes.   Then, take the chicken out of the pan onto a cutting board and cut the chicken into quarters or eighths, sprinkle with finishing salt, and serve hot with the pan juices of the cooked lemon and onion.

This is a take on Ina Garten’s fast and easy Chicken recipes.   That gal is somehow able to turn the lowly chicken into a fantastically flavorful dish – and this one is no exception.   Easy to assemble, quick cook time, and a beautiful presentation along with good eating.  Everything you need to impress those last-minute dinner guests.