Preheat the oven to 450 degrees.
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 (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 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
I have made this several times and it comes out delicious every single time.
I do have difficulty getting a "butterflied" chicken. I pick out a whole one in the case of my local grocer and take it to the meat counter and ask for it to be butterflied. Of the five times I have done this, only once, the first time, has it been done correctly without explanation. Only the first gentleman knew what I wanted and just did it. The next three required detailed directions--resulting in the third of the three just splitting the breast instead of removing the back. The fifth didn't ask, just said okay, then just split the back instead of removing it. It's not as attractive that way and you can't make stock from an attached back!
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|Serving Size: 1 Serving (683g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 812 (62%)|
|Amt Per Serving||% DV|
|Total Fat 90.2g||120 %|
|Saturated Fat 25.8g||129 %|
|Monounsaturated Fat 37.3g|
|Polyunsanturated Fat 19.4g|
|Cholesterol 448mg||138 %|
|Sodium 472.6mg||16 %|
|Potassium 1264.9mg||33 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 6g|
|Protein 112.2g||160 %|
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Calories per serving: 1320
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