• Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings


  • 1-4 pound chicken, cut into 8 pieces (legs, thighs, wings, breasts)
  • 2 teaspoons fresh thyme
  • 1 teaspoon resh oregano
  • 1/2 teaspoon Alessi Sea Salt
  • 1 teaspoon Alessi Black Peppercorns, freshly ground
  • 1/3 cup Vigo Extra Virgin Olive Oil
  • 2 teaspoons Alessi Garlic Puree
  • 1 large lemon, sliced
  • 1 yellow onion, sliced
  • 1/2 cup dry white wine


Cut chicken into 8 pieces and set aside.  In a mini processor, blend thyme, oregano, salt and pepper.  Add spice mixture and garlic to olive oil and blend.

Line bottom of a large saute pan with lemon slices, top with onion slices then add chicken pieces in one layer. Baste with seasoned oil covering chicken skin.  Place in a preheated  450 degree oven and roast 30 minutes.  Pour wine over chicken and roast another 15 minutes or until done.  Let chicken rest for 5 – 10 minutes before serving.  Serve with pan juices and onions. 

Recipe adapted from Ina Garten.