Ingredients:

  • 1 (3.75 lb) whole chicken, spatchcocked
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme leaves, minced
  • 2 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • 2 large lemons, sliced 1/4 inch thick
  • 1 large yellow onion, sliced into wedges
  • 3 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 2 tbsp unsalted butter, cubed

Instructions:

  1. Preheat your oven to 450°F (230°C). Place your empty cast iron skillet inside while it heats up.
  2. Place the chicken breast side down. Use shears to cut along both sides of the backbone and remove it. Flip the bird over and press firmly on the breastbone until you hear a crack.
  3. Pat the chicken completely dry with paper towels.
  4. Rub the 2 tbsp olive oil over the skin, then sprinkle with 2 tsp Kosher salt, 1 tsp black pepper, and 1 tbsp fresh thyme.
  5. Carefully remove the hot skillet from the oven. Scatter the slices of 2 large lemons and wedges of 1 large yellow onion across the bottom. Place the 3 sliced garlic cloves on top.
  6. Lay the chicken, skin side up, directly on top of the lemon and onion bed. Return the skillet to the oven.
  7. Bake for 30 minutes until the skin is golden and crackling.
  8. Insert a thermometer into the thickest part of the thigh. Roast until the internal temperature reaches 165°F (74°C). If the skin needs more color, you can leave it in for another 5 minutes, but watch it closely.
  9. Transfer the chicken to a cutting board. Cover it loosely with foil and let it rest for 10 minutes.
  10. Place the skillet back on the stovetop over medium heat. Pour in the 1/2 cup dry white wine. Scrape up all the brown bits from the bottom.
  11. Simmer until the liquid reduces by half.
  12. Turn off the heat and whisk in the 2 tbsp cubed unsalted butter.
  13. Stir until the sauce becomes thick and velvety.
  14. Carve the chicken into pieces and serve it with the roasted lemons, onions, and a generous spoonful of the pan sauce.