📋 Instructions

1. 1Butterfly and dry the bird — Place the chicken breast-side down and cut along both sides of the backbone with shears. Discard the backbone, flip the bird, and press the breastbone flat with your palm (a flat bird cooks evenly and browns across the whole surface). Pat the skin completely dry with paper towels; it should feel tacky, not wet.
2. 2Season and rest — Rub 2 teaspoons (12 g) kosher salt and 1 teaspoon (2 g) pepper over the skin and into the cavity. Leave it uncovered at room temperature for 30 minutes (the salt pulls moisture out and starts a light brine). The skin will look slightly damp again; blot it once more.
3. 3Stuff lemon under the skin — Loosen the skin over each breast with your fingers and slide 4 lemon rounds underneath, spacing them evenly. Tuck the remaining rounds and the smashed garlic into the skillet beside the bird (under the skin the lemon steams; on the pan floor it caramelizes into the sauce).
4. 4Heat the skillet — Set a 30 cm (12 inch) cast-iron skillet over medium-high heat for 4 minutes. Add 2 tablespoons (30 ml) olive oil; it should shimmer and move like water, not smoke heavily.
5. 5Sear skin-side up — Lay the chicken in the skillet skin-side up and scatter thyme and fennel seeds over the top. Cook undisturbed for 8 minutes (the contact heat browns the underside and renders the first fat). The edges of the bird should look opaque and the pan should be audibly sizzling.
6. 6Roast at 220 C — Transfer the skillet to an oven preheated to 220 C (425 F). Roast for 25 minutes, then check the thigh with a thermometer (you want 70 C / 158 F at this stage; the bird finishes during the rest and the final blast).
7. 7Blast the skin — Raise the oven to 240 C (465 F) and roast 5 to 7 minutes more, until the skin is deep golden brown and the thigh reads 74 C (165 F). Watch the lemon rounds; if they darken past amber, move them under the bird.
8. 8Build the pan sauce — Move the chicken to a board and tent loosely with foil for 10 minutes. Set the skillet over medium heat, add 120 ml (1/2 cup) white wine, and scrape the browned bits for 3 minutes until the liquid coats a spoon (the alcohol cooks off and the drippings dissolve into the wine).
9. 9Carve and serve — Cut the bird into 8 pieces and arrange on a warm platter. Spoon the pan sauce over the meat, scatter the roasted lemon and garlic alongside, and serve within 5 minutes while the skin is still crisp.