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Total Time : 1 hour 25 minutes
Prep Time : 25 minutes
Inactive : 15 minutes
Cook Time : 45 minutes
Makes 3 servings
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4 inch thick
1 yellow onion, halved and sliced 1/4 inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
Juice of 1 lemon
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1st Keep
 nomoregrays
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