Procedure:
Preheat the oven to 425 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt.
Place the vegetables into the cast iron skillet.
Pat the spatchcocked chicken dry and place on top of the vegetables in the cast iron skillet, skin side up. Pour the marinade over the chicken, and then sprinkle liberally with salt and pepper.
Bake at 425 for 35-45 minutes, basting the chicken throughout the cooking process with pan drippings. Roast until chicken reaches an internal temperature of 165 degrees F.
Transfer the chicken to a cutting board and rest for 20 minutes before serving.
Ingredients:
1 whole chicken (about 3-4 pounds) (spatchcocked)
Roasted Vegetables:
One bulb garlic, cut into half
Two medium fennel bulbs, sliced thin
5-6 baby potatoes, cut in half
Salt and pepper to taste
For the marinade:
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper