2 tsp fresh thyme leaves
1 tsp whole fennel seeds
kosher salt
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)
1 fresh rosemary sprig
juice of 1 lemon
Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.