Skillet-Roasted Lemon Chicken Recipe By Ina Garten
It wouldn't be an Ina Garten dinner party without a roast chicken. This spatchcocked bird is roasted in a thyme and fennel seed oil over a bed of onions and lemon. A splash of wine while cooking turns the juices into a creamy sauce for the ultimate one-pan meal. You can have your butcher spatchcock the chicken, or if you feel adventurous, check out our slideshow, which walks you through the steps.
Garten recommends garnishing the chicken with minced fresh rosemary before resting. You can also assemble the chicken in advance in the pan then refrigerate to save time day of.
To learn more read, "How to Throw a Dinner Party like Ina Garten."
Recipe from 'Cooking for Jeffrey,' by Ina Garten
Barefoot Contessa's Skillet Roasted Lemon Chicken Recipe
This lemony skillet roasted chicken recipe from Ina Garten, also known as Barefoot Contessa, is the perfect one-pan meal. Get the recipe at Tasting Table.
Prep Time
15
minutes
Cook Time
40
minutes
Servings
3
Servings
Total time: 55 minutes
Ingredients
- 2 teaspoons fresh thyme leaves
- 1 teaspoon whole fennel seeds
- kosher salt, to taste
- freshly ground black pepper, to taste
- ⅓ cup good olive oil
- 1 lemon, halved and sliced ¼ inch thick
- 1 yellow onion, halved and sliced ¼ inch thick
- 2 large garlic cloves, thinly sliced
- 1 (4-pound) chicken, backbone removed and butterflied
- ½ cup dry white wine, such as Pinot Grigio
- juice of 1 lemon
Directions
- Preheat the oven to 450 F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground.
- Pour the olive oil into a small glass measuring cup, 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 it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes.
- Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 F.
- 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 to 15 minutes.
- Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.