Roasted Lemon Chicken With Spring Onion Chimichurri Food
SKILLET-ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the 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.
- 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 towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
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- Mince the onion and garlic in a food processor. Add the parsley, oregano, red pepper flakes, salt and pepper, and process everything until the parsley is finely chopped and all ingredients are incorporated. (Scrape the bowl of the food processor a few times if necessary.
- Place the chicken in a shallow dish or pan. Pat the chicken dry with paper towels. Tuck the wings back behind the body. Place the sliced lemons into the cavity of the chicken, then tie the legs together with kitchen twine.
- Remove the chicken from the fridge. Carefully lift the chicken from the dish and place it into the hot cast iron skillet sitting on the oven rack. Pour any marinade from the pan over the bird, and close the oven. Roast the chicken for 15 minutes per pound - 1 hour 15 minutes for a 5-pound bird. *Tent the top of the chicken with a loose piece of foil for the last 30 minutes, to keep the chimichurri from burning too much.
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