it's Friday night and most Friday nights involved Geoffrey coming home and a roast chicken dinner I think tonight I'm gonna shake it up a little bit I'm gonna do a skillet roasted lemon chicken which is kind of like roasted chicken but better so first thing I'm going to do is make a a marinade kind of a rub for the chicken it's gonna give it a lot of flavor I need 2 teaspoons of fresh thyme leaves 1 teaspoon of both fennel seeds tablespoon of salt it seems like a lot but it's a whole chicken teaspoon of pepper I'm just gonna grind it all up together this is a mini food processor it's really useful comes in all different sizes okay that's perfect so I'm just gonna take a third of a cup of olive oil I'm gonna mix the herbs right into it I'm just gonna put all the spices right in pepper flavors just whisk it right in okay that's the herb Doyle next I need a lemon so one whole lemon I usually cut off the ends just for parents sake cut it in half and then just do thick slices one of the things that's unique about this chicken is that I cook the whole lemon in with the chicken and the lemon is edible even the peel because it cooks in the chicken juices and it's so delicious I'll show you how it works okay that's the lemon ready for the skillet it's really heavy but it really does a great job so the first thing I'm gonna do is put the lemon in just kind of in one layer the whole lemon I know it sounds wild but it really works and next I have one yellow onion I'm just gonna put it right on top this is like the easiest chicken dish on the planet and then I have two cloves of garlic that I Finley sliced just put them right on top okay next the chicken so what I have is a butterfly whole chicken I asked the butcher to take the back out and when he did was flatten it like this so I'm gonna start with the skin side down and I've got my urban oil mixture I'm gonna brush half of the urban oil mixture on the bottom of the chicken and the underside of it just brush it right on it's really easy it's got so much flavor in the fennel and thyme salt pepper it all gets into the chicken and then I'm gonna turn it over grab a bite little legs turn it over like that and then what I do is I take a paper towel and dry the top because I want the skin to brown and that'll help the brown and the oil and the herbs will do the same thing so I'm just gonna pour the rest of this on top brush it make sure it's completely covered how good does this look a really I mean it's such a good chicken because it cooks really high temperature it's really fast and then the lemon and the onions and the garlic and the juices from the chicken make the most delicious sauce so good together like a meal all in one okay into the oven 450 degrees for 30 minutes well that's a really hot oven then I'm gonna put a little wine in cook it for another 15 minutes and it's gonna be perfect okay I think the chickens cooked for half an hour and now I just need to put some wine in about 1/2 a cup and make sure I put it around the chicken not over it because I really want the skin to brown it'll stop it from browning perfect okay back into the oven for 15 minutes and then I'm gonna squeeze with lemon on it give it lots of flavor and then let the whole thing rest for 15 minutes it's gonna be fantastic this smells amazing Wow so good okay the last thing I want to do is put some lemon on it with chickens hot it just really absorbs the lemon flavor and I'm just gonna let it rest for about 15 minutes you can cover it with aluminum foil loosely keep it warm very huh careful cut it up I just don't in quarters but you can do it any way you like it's easy to cut because the backbone came out the butcher took it out okay right back in the sauce and then I actually serve it right in the pan okay that's done you