Skillet Roasted Lemon Whole Chicken

 1/3 cup olive oil

2 tsp thyme

1 tsp fennel

salt and pepper (1 tsp each)

1 lemon sliced, (thick slices, lengthwise)

1 yellow onion, large slices

2 garlic cloves, whole in large slices

whole chicken (take the back bone out, butterfly)

1/2 cup chicken stock

Juice of 1 lemon

In a mini food processor combine thyme, fennel, salt, pepper and olive oil.  Set aside.

Layer the lemon slices in the iron skillet, then the onion and garlic cloves. Using a paper towel dry the chicken and place it on top.  Spread the herbs on both sides of the chicken. Bake at 450 degrees for 30 minutes.  

Add chicken stock around the outside of the chicken not on top. Bake 15 more minutes. Take out of oven and sprinkle the juice of a lemon on top. Cover with foil to rest for 10-15 minutes. Cut into smaller pieces for serving and place back into the skillet.  Serve

Recipe:  Ina Garten