Roasted Lemon Chicken

Ingredients

• 1 whole chicken (will be spatchcocked)
• 1/3 cup olive oil
• 1/2 cup white wine vinegar
• 2 cloves of garlic
• 1 lemon
• 1 teaspoon fennel
• 2 teaspoon thyme
• 2 tsp to 1 tablespoon of salt
• 1 teaspoon of pepper
• 1 sweet onion (medium size)

Order of Operations

1. Preheat oven to 450f
2. Make the marinade
   1. Add the 1/3rd cup of oil to a bowl
   2. Add all dry spices & herbs
   3. Mix well and set aside
3. Spatchcock and pat dry the chicken
4. Thinly slice the sweet onion, lemon, and garlic cloves
5. Add onion, lemon, and garlic slices to cast-iron pan. Optionally, spray a bit of olive oil onto the pan before adding the onions & lemons.
6. Place spatchcocked chicken on top of onion and lemon slices
7. Using a cooking brush, liberally spread the marinade around the chicken (bottom, top, sides)
8. Make sure that the chicken is placed breast-side down before putting in the oven
9. Let sit in oven for 30 minutes, once 30 minutes passes add 1/2 cup of white wine vinegar around perimeter of pan
10. Put back in oven for another 15 minutes, longer if necessary
11. Once cooked, take out of oven, cover with aluminum foil and let rest for 15 minutes