Ina Garten’s Skillet-Roasted Lemon Chicken

Nothing quite whets my appetite like roasted chicken. It’s one of the most simple yet satisfying meals I can think of.  I’m sure we all agree that Ina Garten has created some of the best recipes for home cooks.  The ingredients are accessible, presentation is beautiful and the food is delicious.  This particular roasted chicken recipe is just delightful.  The chicken is butterflied which means it cooks evenly and fast.  Dinner can be ready in short order.

The seasoning for the chicken includes lots of fresh thyme, fennel seeds, salt, pepper, and olive oil.  

What lies beneath our bird?  Sliced onions, lemon, and garlic.  These aromatics along with a splash of wine and the juices from the chicken will turn into a luxurious pan sauce.

Serve the chicken with your favorite side dishes.  You can’t go wrong with roasted potatoes and beans or asparagus.  

Ina Garten's Skillet-Roasted Lemon Chicken

 

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Adapted from Ina Garten's recipe

Author: Kiyo Miller

Serves: 4

Ingredients

• 2 teaspoons fresh thyme leaves
• 1 teaspoon whole fennel seeds
• Kosher salt and freshly ground black pepper
• ¼ cup good olive oil
• 1 lemon, halved and sliced ⅓-inch thick
• 1 sweet onion, halved and sliced ⅓-inch thick
• 2 large garlic cloves, thinly sliced
• 1 4-pound chicken, backbone removed and butterflied
• ½ cup dry white wine

Preparation

1. Preheat oven to 450 degrees (I used convection roast setting)
2. Place thyme, fennel seeds, 1 tablespoon kosher salt, and 1 teaspoon pepper in a mini food processor (or use a mortar and pestle) and process until ground. Pour olive oil into a small glass measuring cup, stir in herb mixture, and set aside.
3. 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 half of the oil and herb mixture. Turn 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.
4. Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken) and roast for another 10 to 15 minutes or until a meat thermometer inserted into the thickest part of the breast registers 155 - 160 degrees.
5. Remove chicken from the oven and allow to rest for a few minutes. Cut the chicken into quarters or eighths, sprinkle with flaky salt, and serve hot with pan juices, cooked lemon, and onion.
6. Make Ahead: Assemble the chicken in the pan and refrigerate for a few hours before roasting.

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