14-5 pound chickencut into 8 pieces(I ended up with 2 legs, 2 thighs, & 2 breasts with each cut in half)
1teaspoonsalt(+ more for sprinkling on top)
1tablespoonextra virgin olive oil
1/2cupchopped red onion
1lemon cut in half longways & then each half cut into thin slices
3/4cupchicken broth(if you are using a 12 inch skillet increase the broth to 1 cup)
Preheat oven to 400 degrees. In a small bowl add oregano, lemon zest, granulated garlic, thyme, salt, and pepper. Mix well and add olive oil. Mix again and set aside. Add chopped onion, capers, and lemon slices to the bottom of a 10 inch cast iron skillet (you can also use an oven safe dish or pan).
Pat the bottom of your chicken dry with a paper towel. Rub half of the spice mixture on the bottom of your chicken. Place the bottom side of the chicken down in the skillet on top of your onions, lemon and capers. Dry the top of your chicken with more paper towels. This will ensure your chicken is a bit crispy on top when it is done. Add the remaining half of the spice mixture rub to the tops of your chicken pieces.
Place your chicken in the oven for about 30 minutes. After 30 minutes add chicken broth to the pan making sure it is not poured on the exposed skin of the chicken on top. Place the chicken back in the oven for an additional 10-15 minutes or until the internal temperature reaches 165 degrees. Remove from oven and let the chicken rest for 10-15 minutes. Serve and enjoy!
I like serving the chicken with the juices from the skillet.