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1
Preheat oven to 425 degrees F.
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2
Rinse chicken halves in cool water and pat dry with paper towels.
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3
Sprinkle skin side with smoked paprika, kosher salt, and fresh ground pepper.
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4
Over high heat, heat the olive oil in a heavy bottomed enamel cast iron or cast iron skillet for 45 seconds.
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5
Add seasoned chicken halves, skin side down to brown them well.
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6
This will take approximately 5 minutes.
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7
Once the skin is golden brown, remove chicken halves from skillet and place them in a 13 x 9 baking dish, skin side up.
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8
Reduce the heat to medium under the skillet.
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9
Add white wine into hot skillet and use a wooden spoon to scrape up the bits in the pan left from browning the chicken.
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10
Add lemon juice and garlic cloves and simmer, keeping on medium heat, for 5 minutes.
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11
While the liquid is simmering, nestle lemon slices, mushrooms, and thyme all around chicken in the baking dish.
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12
I left most of the mushrooms wholethey reduce so much in size as they cook and lose moisture, I wanted to leave them in larger pieces.
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13
Feel free to chop them, if you prefer!
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14
Pour hot liquid evenly over chicken, mushrooms, lemons, and thyme.
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15
Roast in the oven for 15 minutes then reduce heat to 400 degrees F and cook another 45 minutes.
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16
Remove from oven and let the chicken rest for 10 minutes before serving with generous amounts of the sauce all over your favorite part of the bird!
