Time: 1 hour 25 minutes
Complexity: easily
Servings: 4

Ina Garten knows the secret to a delicious baked chicken that will be a hit at your party. The chicken is prepared effortlessly, without marinating, and with minimal ingredients. All you need to do is butterfly it, removing the backbone, so the chicken cooks evenly and browns on a bed of onions and lemons. Before baking, rub the chicken with a mixture of olive oil and aromatic herbs. Drizzle a little white wine over the onion bed and the rendered juices in the pan, and you'll have a luxurious, refreshing sauce ready to go with the chicken. The lemons will soften after baking, and you can serve them as well.

Ingredients:

• 1 chicken weighing 1.8 kg, butterflyed
• 2 teaspoons fresh thyme leaves
• 1 teaspoon whole fennel seeds
• 1/3 cup good quality olive oil
• 1 lemon, halved and cut into 0.5cm thick wedges.
• 1 onion, halved and sliced ​​into 0.5 cm thick half rings.
• 2 large cloves garlic, thinly sliced
• 0.5 cups dry white wine, such as Pinot Grigio
• Juice of 1 lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, lemon, thyme, fennel seeds, onions, white wine

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Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• Combine the thyme, fennel seeds, 1 tablespoon of salt, and 1 teaspoon of black pepper in a mini food processor and pulse until finely chopped. Pour the olive oil into a small measuring cup and stir into the herb mixture.
Step 3
• Place lemon slices in a 12-inch cast-iron skillet and scatter the onion and garlic over them. Place the chicken, skin-side down, on top of the onions and brush with about half of the olive oil and herb mixture. Flip the chicken skin-side up, pat it dry with paper towels (very important!), and brush with the remaining herb oil.
Step 4
• Bake the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and bake for another 10-15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 160°F (70°C).
Step 5
• Remove the chicken from the oven, drizzle it with lemon juice, cover the pan tightly with aluminum foil, and let the chicken rest for 10-15 minutes. Cut the chicken into quarters or eighths, season with salt, and serve hot with the pan juices, roasted lemon, and onion.

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