Step 1

Preheat oven to 450 degrees.

Step 2

Remove the backbone of the chicken and butterfly it. (you can ask the butcher to do this as well.)

Step 3

Pat chicken dry with paper towels.

Step 4

Slice butter into small pieces. Make slits in the chicken and place butter underneath the skin.

Step 5

Combine rosemary, salt and pepper, and olive oil in a food processor.

Step 6

Brush the oil mixture on both sides of the chicken evenly.

Step 7

Slice lemon, onion, and garlic and place on the bottom of a 12 inch cast iron skillet.

Step 8

Pour wine into the skillet.

Step 9

Place chicken in the skillet skin side up.

Step 10

Roast the chicken for 45-50 minutes or until it the thermometer reaches 165 degrees.

Step 11

Pour the fresh lemon juice over the chicken and let it rest for 10-15 minutes before serving