Barefoot Contessa | Skillet-Roasted Lemon Chicken | Recipes

Ingredients

• 2 teaspoons fresh thyme leaves
• 1 teaspoon whole fennel seeds
• Kosher salt and freshly ground black pepper
• 1/3 cup good olive oil
• 1 lemon, halved and sliced ¼ inch thick
• 1 yellow onion, halved and sliced ¼ inch thick
• 2 large garlic cloves, thinly sliced
• 1 (4-pound) chicken, backbone removed and butterflied (spatchcock)
• ½ cup dry white wine, such as Pinot Grigio
• Juice of 1 lemon