The recipe calls for a butterflied chicken to be lacquered in a mixture of thyme, black pepper, fennel seed and olive oil, then roasted with garlic, onions, lemon and white wine. After about 40 minutes in the oven, you'll have a moist bird with crisp skin and lemony, garlic-forward goodness.
As is the case with many of Ina's greatest hits, this recipe lets you create complex flavors with simple techniques. Other than hitting the "pulse" button on your food processor and then slicing some garlic, onion and lemon, there isn't much work to be done — you'll need to open the oven a few times, but that's manageable. With big flavor and little preparation, this is one of the rare recipes that succeeds as the star of a dinner party or as a last-minute weeknight meal.
