I have seen chicken cooked this way before, but never really knew how they did it!  I tried it and it was a lot easier than I had imagined.  I was also shocked at how short the cooking time was!  This meal is an easy way to have a quick weeknight dinner look like a Sunday night feast!  I have made this a couple of times and you can vary the recipe using different spices and vegetables.  Pictured below I added carrots, onions and brussels sprouts.  The first time I used an organic chicken and it was delicious.  The second time I used a non-organic chicken and the texture of the chicken was not great.  I would recommend an organic chicken for this recipe.   

Garlic Lemon Chicken

3-4 lb whole chicken
4-6 cloves garlic
1-2 lemons
1/2 cup dry white wine
1/2 cup water
roasting potatoes (any other roasting vegetables can also be used)
olive oil
salt and pepper

Preheat oven to 500 degrees.  Bring large pot of water to a boil, add potatoes and boil until just tender.

Meanwhile, on cutting board place chicken with breast side down.  Using kitchen shears cut out the backbone of the chicken.  You will end up cutting on the right and then left side of the bone to remove it.  Flip the chicken over and you can now lay it flat breast side up!  You can save the bone to use for chicken stock or just discard it. 

Place chicken on foil lined jelly roll pan, rub with olive oil and season with salt and pepper.  Slice 3 garlic cloves and slide under breast skin as well as a few lemon slices.

Place potatoes around chicken on pan.  Drizzle with olive oil and season with salt and pepper.  Slice remainder of garlic and lemon and scatter over chicken and potatoes.  Mix together water and wine and pour over chicken and potatoes.

Place in oven for 20 minutes or until juices run clear!