Pan Roasted Lemon Chicken

Take the thyme, fennel, salt, and pepper, mix it with olive oil, and brush it on the chicken. When the lemon slices are roasted and caramelized, you can eat them with the chicken - fast, easy and Yum!

Ingredients

• olive oil  ·  1/3 cup 
• Herbies Thyme Leaves (rubbed)  ·  2 teaspoons 
• Herbies Fennel Seed (ground)  ·  1 teaspoon 
• lemon, halved and sliced ¼ inch thick  ·  1 
• onion, halved and sliced ¼ inch thick  ·  1 
• garlic cloves, thinly sliced  ·  2 
• chicken, butterflied or pieces  ·  4 pounds 
• dry white wine  ·  1/2 cup 
• Juice of 1 lemon  ·   
• Kosher salt  ·  1 tablespoon 
• freshly ground black pepper  ·  1 teaspoon 

Instructions

1. Preheat the oven to 450 degrees.
2. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a bowl and pour the olive oil, stir in the herb mixture, and set aside.
3. Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
4. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture.
5. Turn the chicken skin side up, pat it dry with paper towel, and brush it all over with the rest of the oil and herb mixture.
6. Roast the chicken for 30 minutes.
7. 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 meat registers 160°F.
8. 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.
9. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.