Skillet-Roasted Lemon Spatchcock Chicken
Ingredients
2 teaspoons fresh thyme leaves (or dried Italian herb blend)
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
4 Tbs butter, softened
1/4 cup good olive oil
1/2 cup baby carrots
1 or 2 lemons, halved and sliced 1/4 inch thick
1 yellow onion, halved and sliced 1/4 inch thick
1 lb petite potatoes (color medley if you can find them), cut in half
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
Directions
Preheat the oven to 450 degrees 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 and butter 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, potatoes, carrots, and garlic on top. Place the chicken, skin side down, on top of the vegetables and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!). Use half of the remaining oil and herb mixture and spread it between the skin and meat of the chicken. Brush the rest all over the skin.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 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 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, veggies, and onion.