Great Kitchen

   Skillet Roasted Lemon Chicken Ingredients: 2 tsp fresh thyme leaves 1 tsp whole fennel seed fine sea salt and freshly ground black pepper 80ml extra virgin olive oil (1/3 cup) 1 whole lemon, plus the juice of one lemon 1 onion, peeled and then sliced into half moons 2 large cloves of garlic, minced 1 (4-pound) roasting chicken, backborn removed, and spatchcocked 120ml dry white wine (1/2 cup) (Pinot Grigio recommended) Instructions: Preheat the oven to 230*C/450*F/ gas mark 7.  Have ready a  deep oven proof skillet (or baking dish), large enough to hold everything. (I used my 10-inch cast iron skillet.) Place the fresh thyme leaves, fennel seed, 1 TBS of salt and 1 teaspoon of black pepper into a mini food processor or spice grinder.    Process until ground. I did mine very fine. You can leave it a bit coarser if you want.  Measure out the olive oil and then stir the herb mixture into it. Slice the whole lemon in half from top to bottom.  ...

Roasted Spatchcock Chicken Tender moist and flavourfull chicken with a lovely crisp skin.  Cooks to perfection in half the time. Ingredients: 1 medium sized whole chicken, at room temperature 1 stalk of celery, trimmed and sliced 1 carrot, trimmed and sliced 1 parsnip, trimmed and sliced 1 onion, peeled and sliced 6 cloves garlic, peeled and bashed a few sprigs fresh thyme a splash of olive oil salt and pepper to taste 2 lemons, divided 1 tsp dried sage 1 tsp dried parsley 1 tsp dried rosemary 1 tsp dried thyme 4 TBS softened butter Instructions: You will need a good pair of kitchen scissors for this recipe.  Pat your chicken dry with some paper towelling and ten place it onto a large cutting board, bottom side up, neck facing you.  Holding the neck in one hand, and using the kitchen scissors, cut  down along the spine on one side, working as close to the spine as you can so that you don't waste any good meat.  Repeat on the other side.  Wrap the spine (chi...