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 Chicken and more chicken! Recently, I’ve been preparing lots of chicken and pork recipes. I purchased a Bell&Evans whole chicken and needed a new recipe. I was making this after picking up my granddaughter for the night, so I needed a recipe that was simple and relatively quick to make. I found one recipe by Ina Garten for Skillet-Roasted Lemon Chicken. First of all, the chicken is butterflied (or spatchcocked), which means less cooking time and it had a flavorful seasoning rubbed on the outside of the chicken. Besides a whole chicken, you’ll need fresh thyme, whole fennel seeds, kosher salt, ground black pepper, olive oil, a lemon, yellow onion, fresh garlic, dry white wine and the juice of one lemon. The first five ingredients make the herb mixture that is rubbed on the outside and inside of the chicken before roasting. The lemon, onion and garlic are the base for the chicken to lay on while roasting. The chicken came out wonderful! The herb coating gave the chicken a delicious flavor. My granddaughter devoured a chicken leg with no problem. The meat was moist and tender, too. A great comforting meal during these still chilly days. Skillet-Roasted Lemon Chicken By Ina Garten Serves: 3 2 teaspoons fresh thyme leaves 1 teaspoon whole fennel seeds Kosher salt and freshly ground black pepper 1/3 cup good olive oil 1 lemon, halved and sliced ¼ inch thick 1 yellow onion, halved and sliced ¼ inch thick 2 large garlic cloves, thinly sliced 1 (4-pound) chicken, backbone removed and butterflied ½ cup dry white wine, such as Pinot Grigio Juice of 1 lemon Preheat the oven to 450 degrees. 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 to 15 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 into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion. From “Cooking for Jeffrey,” by Ina Garten, Clarkson Potter/Publishers © 2016 
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