Roasted Lemon Chicken

This is my version of Guy Fieri's recipe for Roasted Chicken with Lemon Butter.  I just love his recipes and knew this recipe would taste great even without the salt.  After preparing this I knew I would never add salt to roasted chicken again.  This is the best chicken I have eaten.  I also prepared my version of Guy Fieri's recipe for roasted root vegetables to be served along with this chicken.

1 four to five pound chicken
2 tablespoons Lemon Butter Cajun Blast
2 onions, sliced
3 green onion stalks (finely chop the tops for garnishing)
1 lemon, sliced finely
Cracked Black Pepper
Extra-virgin olive oil
5 garlic cloves
5 fresh parsley sprigs
3/4 cup dry white wine

Preheat oven to 425 degrees.  Place a large cast iron skillet in the oven to heat.

Cut the backbone out of the chicken.  Season the chicken with the fresh cracked black pepper on both sides.  Loosely separate the skin of the chicken.  Evenly coat all the meat under the skin with the Lemon Butter Cajun Blast.  Drizzle olive oil on the skin side of the chicken.

Remove the skillet from the oven and place the chicken, skin side down, into the skillet.  Place the onions, garlic, lemons, green onion bulbs and parsley on the chicken.  Roast in the oven for 30 minutes.

Remove from the oven and flip the chicken.  Add half the wine and continue roasting the chicken until it is done, about another 30 minutes.

Place the chicken on a serving platter and allow to rest 15 before slicing.

While the chicken is resting, place the skillet, with all of that flavorful juice and vegetables, over medium-high heat, add the remaining wine and stir until the sauce thickens.  Pour the sauce over the chicken and garnish with the green onion tops.  Serve.