Ina Garten's Skillet-Roasted Lemon Chicken
 
 
Adapted from Ina Garten's recipe
Author:
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.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/06/17/ina-gartens-skillet-roasted-lemon-chicken/