Skillet Lemon Roasted Chicken

 You will want to use an oven-proof skillet.

• 2 tbsp fresh thyme, chopped
• 1 tsp whole fennel seed
• 1 tsp pepper
• 1/3 cup EVOO
• 1 lemon, ends removed and cut into 1/4" thick slices and then halved
• 1 yellow onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 whole chicken, back removed and spatched
• 1/2 cup white wine

1. In a spice chopper, add the thyme, fennel and pepper and grind
2. Add to the EVOO
3. In your skillet place the lemons, garlic and onions
4. Place the chicken, skin down and brush with the EVOO mixture
5. Flip and do the skin
6. Pour the rest into the skillet
7. Cook in a pre-heated 450 degree oven for 30 minutes
8. Remove and pour in the 1/2 cup of white wine (not on the chicken but around it) and cook for another 15 minutes or until a thermometer inserted in the dark meat reads 165
9. Squeeze lemon juice over the chicken and tent to rest for 15 minutes before serving