Ingredients:

  • 1 whole chicken (approx. 4 lbs)
  • 2 tbsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 3 tbsp unsalted butter, melted
  • 2 large lemons, sliced into 1/2-inch rounds
  • 1 head of garlic, halved crosswise
  • 4-5 sprigs fresh thyme
  • 1/2 cup dry white wine

Instructions:

  1. Spatchcock the chicken: Place the chicken breast-side down. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the bird over and press firmly on the breastbone until it cracks and lies flat.
  2. Pat the skin extremely dry with paper towels. Rub the melted butter over the entire surface of the skin and season aggressively with kosher salt and black pepper.
  3. Arrange the lemon slices and halved garlic head in a 12-inch cast iron skillet. Place the flattened chicken on top of the aromatics and add the thyme sprigs.
  4. Roast at 400°F (200°C) for approximately 45 minutes. At the 30-minute mark, carefully pour the white wine into the base of the skillet, avoiding the chicken skin.
  5. Remove the chicken when the internal temperature of the breast reaches 165°F. Let the bird rest for 10 minutes before carving.