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1
Preheat the oven to 425 degrees F. Place a large skillet or roasting pan in the oven to preheat while you prepare the chicken.
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2
Begin by preparing a lemon butter.
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3
Place 4 tablespoons of the butter in a mixing bowl and add about 1 teaspoon of zest from the lemons.
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4
Season with salt and pepper and mix well.
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5
Flatten the chicken by cutting out the backbone and flattening the breast by firmly pressing with the heel of your hand.
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6
Sprinkle both sides of the chicken with salt and pepper.
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7
Using your fingers, loosely separate the skin from the breast and thighs.
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8
Smear the lemon butter evenly in the cavity between the skin and meat, ensuring it is worked evenly over the bird.
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9
With the skin side facing up, drizzle olive oil over the chicken.
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10
Remove the preheated pan from the oven and place the chicken in the pan, skin-side down.
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11
Place the lemon slices over the bird along with fennel, onions, garlic, thyme and oregano.
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12
As it cooks, this will flavor the bird.
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13
Place in the oven and roast for 30 minutes.
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14
Remove from the oven, flip the chicken to skin-side up and add half the wine to the pan.
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15
Return to the oven and roast until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 30 minutes longer.
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16
When the chicken is done, remove from the pan to a serving platter and allow to rest for 15 minutes before carving and plating.
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17
Meanwhile, make a pan sauce.
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18
Place the chicken pan over medium-high heat and add the remaining butter and wine.
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19
Stir until the butter is melted and the sauce thickens slightly.
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20
Pour the pan sauce over the platter of chicken.
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21
Serve immediately.
