One pan zesty lemon chicken

One pan zesty lemon chicken
Serves: 
3-4
Cooking Time: 
50-60 mins
Ingredients: 
  • 2kg Hazeldenes whole chicken, spatchcocked (backbone removed & butterflied)
  • 2 tsp fresh thyme leaves
  • 1 tsp whole fennel seeds
  • Salt and freshly ground pepper
  • 1/3 cup extra virgin olive oil
  • 1 lemon halved & sliced ¼ inch thick
  • 1 yellow onion, halved and sliced ¼ inch thick
  • 2 large garlic cloves, thinly sliced
  • ½ cup dry white wine
  • Juice of 1 lemon
Method: 
  1. Preheat the oven to 210°C (fan forced).
  2. Place the thyme, fennel seeds, 2 tsp salt and 1 tsp pepper into a food processor and ground until fine. Pour the olive oil into a small jar and sir in the herb mixture, set aside.
  3. Place the lemon slices on the bottom of a large pan followed by the onion and garlic.
  4. Place the chicken on top (skin side down) of the lemon, onion and garlic. Brush with half of the oil and herb mix.
  5. Turn the chicken over so the skin is now facing up. Pat dry with paper towel. Brush over the remaining oil and herb mixture.
  6. Roast chicken for 30 minutes then remove from oven. Pour the wine into the pan (avoid pouring directly onto the chicken).
  7. Roast for a further 20 minutes or until the thickest part of the breast reaches an internal temp of 75°C.
  8. Remove the chicken from the oven and cover with foil. Allow to rest for 10-15 minutes.
  9. Cut how you like and serve with the hot pan juices. Enjoy!
Results may vary.