Chef Freddy joing us for this week’s tip on Butterfly “Hatchcock” Lemon Chicken

INGREDIENTS
3 WHOLE 3-LB. CHIECKENS
1 EYE CUP FRESH THYME, FINELY CHOPPED
1 EYE CUP WHOLE FENNEL SEEDS
1 EYE CUP COARSE GROUND BLACK PEPPER
1/2 CUP KOSHER SALT
1 CUP OLIVE OIL
2 WHOLE LEMONS
1 WHOLE ONION
4 CLOVES GARLIC, THINLY SLICED
1 CUP PINOT GRIGIO
1/2 CUP LEMON JUICE

DIRECTIONS

1. PREHEAT OVEN TO 450F
2. PLACE THYME, FENNEL SEEDS, 1 TABLESPOON SALT, AND 1 TEASPOON 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
3. DISTRIBUTE THE LEMON SLICES IN A 12-INCH CAST IRON SKILLET AND DISTRIBUTE THE ONION AND GARLIC ON TOP. PLACE THE CHICKEN, SKIN SIDE DOWN, ON TOP OF THE ONION AND BRUSH WITH ABOUT HALF THE OIL AND HERB MIXTURE. TURN THE CHICKEN SKIN SIDE UP, PAT IT DRY WITH PAPER TOWERLS, AND BRUSH IT ALL OVER WITH THE REST OF THE OIL AND HERB MIXTURE.
4. ROAST THE CHICKEN 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 REGISTERS 155 TO 160 DEGREES