Pan Roasted Lemon Chicken
Ingredients
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh sage chopped small
- 1 teaspoon whole fennel seeds
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper
- 1/3 cup good olive oil
- 1 lemon quartered and sliced
- 1 yellow onion quartered and sliced
- 2 tablespoons minced garlic
- 1 4-pound chicken, backbone removed and butterflied
- ½ cup dry white wine or dry brut champagne
- Juice of 1 lemon
- Mediterranean salt
- Fresh ground pepper
Instructions
- Preheat the oven to 450°F.
- Spread the lemon slices in a cast iron skillet
- Spread the sliced onions on top of the lemon.
- Sprinkle 1 tablespoon of the minced garlic over.
- Lay down sprigs of sage and thyme, and give a sprinkling of oregano over everything.
- Place the thyme, fennel seeds, oregano, 1 tablespoon of salt, and 1 teaspoon ground pepper in a mini food processor and process until ground.
- Pour the oil into a small glass measuring cup, add 1 tablespoon of minced garlic, and the herb mixture, stir to mix and set aside.
- Place the butterflied chicken breast side down and brush with the herb oil.
- Flip the chicken over, pat dry with a paper towel and lift the skin off the breast. Brush with the herb oil on the skin as well as under it.
- Place the skillet in the oven and bake for 30 minutes.
- Pour the wine/champagne around the chicken and bake for another 30 minutes.
- Remove from the oven, pour the lemon juice over the chicken and set aside to rest for 10 minutes.
- Serve the chicken with the pan juices.
Notes
Adapted from Barefoot Contessa