Ingredients

1 whole chicken, spatchcocked

1 medium onion, sliced in half rounds

2 fennel bulbs, sliced

16 ounces fresh dates, pits removed

3 lemons, sliced thin

1/2 cup white wine

3 tablespoons olive oil, plus a drizzle

1 teaspoon kosher salt, plus more for sprinkling on the chicken

1/2 teaspoon pepper, plus more for sprinkling on the chicken

4 sprigs rosemary, leaves removed from stems and minced

4 sprigs thyme, leaves removed (no need to mince)

Directions

1. Preheat oven to 450 degrees.
2. Sprinkle under side of spatchcocked chicken with salt and pepper and turn over. Pat chicken skin dry with paper towel and rub with a drizzle of olive oil. Sprinkle salt and pepper over skin. Add rosemary and thyme to chicken and set aside.
3. Remove pits from dates and slice lemons. Set aside.
4. Heat 3 tablespoons olive oil in cast iron skillet. Add onions and fennel and cook until they start to caramelize.
5. Add wine to skillet. Next add dates and lemon slices.
6. Place chicken on top of vegetables and fruit, sticking a few lemon slices on top of chicken.
7. Place in oven for 45-60 minutes, depending on the size of your chicken. Start checking the temperature of the meat after 45 minutes.

Enjoy!

Until next time, Kris