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INA'S LEMON CHICKEN

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Ingredients
  

  • 2 teaspoons dried or fresh thyme
  • 1 teaspoon whole fennel seeds optional
  • Kosher salt and freshly ground black pepper
  • 1/3 cup good olive oil
  • 2 lemons halved and sliced 1/4 inch thick
  • 2 yellow onions halved and sliced 1/4 inch thick
  • 6 large garlic cloves thinly sliced
  • 4 tablespoons of salted butter sliced into pads
  • 6 bone in skin on chicken thighs
  • 1/2 cup dry white wine
  • Juice of 1 lemon

Instructions
 

  • Preheat oven to 450
  • Slice lemons, onions, and garlic and set aside 6 lemon slices separately
  • Whisk together olive oil, thyme, 1 tbsp salt and 1 tsp pepper
  • Scatter onions, lemon, and garlic slices on the bottom of a 12” cast iron pan
  • Set chicken thighs on top, skin side down. Brush olive oil mixture on the bottom of the chicken, then flip it over
  • Pat chicken skin dry with paper towels, tuck lemon slices under each thigh skin, and then brush on the remaining oil herb mixture
  • Season with salt and pepper, and drop in pads of butter
  • Put into the oven for 25-30 minutes. Then, pour white wine into the pan between the chicken thighs, being careful not to pour on top of the chicken skin so that it stays crispy. Bake for another 10ish minutes
  • Take out and let rest for a few minutes, then serve!