Ingredients:

  • 1 whole roasting chicken (3.5 to 4 lbs)
  • 3 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp fresh thyme leaves, minced
  • 1 large lemon, zested
  • 2 large lemons, sliced into 1/4-inch rounds
  • 1 large yellow onion, sliced into wedges
  • 6 cloves garlic, peeled and smashed
  • 2 tbsp olive oil
  • 0.5 cup dry white wine
  • 0.5 cup high-quality chicken stock
  • 2 tbsp unsalted butter, cold
  • 0.5 lemon, juiced

Instructions:

  1. Preheat your oven to 450°F (230°C). Spatchcock the chicken by removing the backbone with kitchen shears and pressing the breastbone until it cracks so the bird lies flat.
  2. Pat the chicken skin bone-dry with paper towels to ensure maximum crispness.
  3. In a small bowl, combine 3 tbsp olive oil, kosher salt, pepper, minced thyme, and lemon zest. Rub this mixture over and under the skin of the chicken.
  4. In a 12-inch cast-iron skillet, toss the lemon slices, onion wedges, and smashed garlic with 2 tbsp olive oil. Spread them in an even layer.
  5. Place the chicken, skin-side up, directly on top of the lemon and onion mixture.
  6. Roast for 35 minutes, or until the skin is dark brown and an internal thermometer reads 165°F in the thickest part of the breast.
  7. Transfer chicken to a board to rest. Place the skillet over medium heat on the stove, add white wine and chicken stock, scraping the brown bits. Simmer for 3-5 minutes, then whisk in cold butter and lemon juice to emulsify.