Ingredients

• 1/2 cup olive oil
• 4 cloves garlic minced
• 1 tablespoon fresh parsley, finely chopped
• 2 teaspoons fresh thyme leaves finely chopped
• 1 teaspoon fresh rosemary finely chopped
• 4 teaspoons salt divided
• 3/4 teaspoon freshly ground black pepper adjust to your taste
• 1 lemon halved and sliced 1/4 inch thick (see note)
• 1 onion halved and sliced 1/4-inch-thick
• 3 large garlic cloves thinly sliced
• 4-5 pound whole chicken backbone removed and butterflied
• 1/2 cup dry white wine (such as Pinot Grigio) -- or low-sodium chicken broth/stock
• Juice of 1 lemon

Directions

Preheat the oven to 450°F (230°C). Thoroughly pat chicken dry all over with paper towel.

Combine the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and pepper in a small bowl. Set aside.

Arrange the lemon slices, onion slices and garlic slices in the base of a 12-inch cast-iron skillet (or oven-proof pan). Place the chicken, skin-side down, on top of the lemon/onion slices. Pour over half of the oil/herbs and rub all over the meat. Turn the chicken over (skin-side up) and pour over remaining oil/herb mixture, rubbing the oil into the meat under the skin as well. Pour the wine and lemon juice into the base of the pan.

Season chicken skin with remaining salt. Roast for 45-55, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.

Baste again, then broil for a further 5-10 minutes until golden. Remove the chicken from the oven, cover skillet tightly with foil and allow to stand for 10 minutes before serving, allowing the juices to recirculate through the meat.

Cut the chicken into quarters or eighths, sprinkle with a little extra salt and pepper. Serve, drizzled with pan juices and cooked onions/garlic.