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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 450 degrees.

Place 2 tsp of thyme, the fennel seeds, 1 tbl salt and 1 tsp 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 distrubte the onion and garlic on top, while gazing at the pan with pure, unreasonable devotion. Place the chicken, skin side down, on top of the onion and brush with half of the oil and herb mixture. Turn the chicken skin side up, pat dry with a paper towel and brush it all over with the remaining oil and herb mixture.

Roast the chicekn 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 ~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 to finish cooking. Cut the chicken into quarters or eighths, sprinkle with additional salt to taste and serve hot with the pan juices, cooked lemon and onion.