Ingredients:

  • 1 (3.75 lb) whole chicken, backbone removed (spatchcocked)
  • 1 large yellow onion, sliced into thick rounds
  • 1 large lemon, halved and sliced into thin rounds
  • 3 cloves garlic, peeled and smashed
  • 1 bulb fennel, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves, minced
  • 1 teaspoon dried oregano
  • 1/3 cup dry white wine
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly cracked black pepper

Instructions:

  1. Place the chicken breast side down and cut along both sides of the backbone with shears. Remove the bone and flip the bird, pressing hard on the breastbone until you hear a distinct crack.
  2. Pat the chicken dry with paper towels. Sprinkle the underside with half the salt and pepper. Note: Drying the skin is the most important step for a crunch.
  3. Scatter the onion rounds, fennel slices, lemon rounds, and smashed garlic in the bottom of the skillet.
  4. Place the flattened chicken, skin side up, directly on top of the vegetables.
  5. In a small bowl, whisk the olive oil, minced thyme, and dried oregano.
  6. Brush the herb oil over every inch of the chicken skin. Sprinkle the remaining salt and pepper over the top.
  7. Place the skillet in a preheated 450°F (230°C) oven. Roast for 30 minutes until the skin starts to turn golden.
  8. Carefully pour the 1/3 cup of white wine into the skillet (not over the chicken!). Roast for another 15-20 mins until the juices run clear and skin is dark mahogany.
  9. Insert a thermometer into the thickest part of the breast. It should read 165°F (74°C).
  10. Remove from the oven and let the chicken rest in the pan for 10 minutes until the juices redistribute and the sauce thickens slightly.