Skillet-Roasted Lemon Chicken
This was a fantastic recipe and was super easy for me to follow. You will not be disappointed with the results. Great for a dinner party or a late afternoon lunch. I ended up serving the chicken with roasted carrots and potatoes.
For me, the hardest part of the recipe was butterflying the chicken. If you can, get the butcher to do it for you, otherwise, make sure you have kitchen shears handy. Some people in the Facebook Tasting Table Cookbook Club have used chicken thigh or breast with the skin on and it still turned out great.
The recipe came from Ina Garten’s cookbook called Cooking for Jeffrey. This was my fifth recipe from this cookbook, and so far, it worked out really well.
Live on the edge: Try adding rosemary to the herb mixture and omit the salt to make it low sodium dish.
- 2 tsp fresh thyme leaves
- 1 tsp whole fennel seeds
- Kosher salt and fresh ground pepper
- 1/3 cup olive oil
- 1 lemon, halved an sliced 1/4 inch thick
- 1 yellow onion, halved and sliced 1/4 inch thick
- 1 (4 lb) chicken, backbone removed and butterflied
- 1/2 cup dry white wine, such as a Pinot Grigio
- Juice of 1 lemon
- 2 large garlic cloves, thinly sliced
- Preheat the oven to 450 degrees.
- Place the thyme, fennel seeds, 1 tbsp salt, 1 tsp pepper in a grinder or mini food processor and process until ground. I just used a knife to finely chop everything.
- Pour olive oil into a bowel and stir in the herb mixture and set aside.
- Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
- Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture.
- Turn the chicken skin side up, pat dry with paper towel (very important) and brush oil and herb mixture all over.
- Roast chicken for 30 min.
- Pour the wine into the pan (not on the chicken) and roast for another 10-15 mins, until the meat thermometer inserted into the thickest part of the breast registers 155-160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10-15 mins.
- Cut the chicken into quarters or eighths, sprinkle with salt and serve hot with the pan juices, cooked lemon and onions.