Whenever I’m having my friends over for dinner, I always make this skillet roasted lemon chicken from Food Network on YouTube. Even though I always make this dish, my friends won’t complain as it tastes so delicious. The herb oil and the lemony flavor of this chicken are top-tier and would impress everyone’s taste buds. Try this amazing recipe today and see for yourself!
Ingredients:
- 2 tsp fresh thyme leaves
- 1 tsp whole fennel seeds
- kosher salt and freshly ground black pepper
- 1/3 cup olive oil
- 1 lemon, halved and sliced 1/4″ thick
- 1 yellow onion, halved and sliced 1/4″ thick
- 2 large garlic cloves, thinly sliced
- 1 chicken, backbone removed and butterflied
- 1/2 cup dry white wine
- 1 fresh rosemary sprig
- juice of 1 lemon
Directions:
Step 1
Preheat your oven to 450 degrees F, prep your ingredients accordingly, and set them aside. Now, make the herb oil for the chicken. Add 2 tsp fresh thyme leaves, 1 tsp whole fennel seeds, 1 tsp salt, and 1 tsp of coarsely ground black pepper in a mini food processor and process until ground and combined. Next, combine 1/3 cup of olive oil, and the herb mixture in a mixing jug and stir them together. Set aside. Now, add the sliced onions, two cloves of thinly sliced garlic, and one sliced lemon in your cast-iron skillet. After this, dry the butterflied chicken with a paper towel, place it on the skillet skin side down, and brush half of the herb oil right on the chicken.
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Step 2
After this, turn the chicken over and brush the rest of the herb oil. Once done, place the skillet in the preheated oven at 450 degrees F and bake for 45 minutes. 30 minutes in, add 1/2 cup dry white wine around the chicken and let it cook for the rest of the time remaining. After cooking, remove the skillet from the oven, squeeze one lemon over the chicken, and garnish with one fresh rosemary sprig. After this, cover the chicken with foil and let it rest for 15 minutes to let all the flavors infused. Serve and enjoy!
Ina Garten’s Skillet Roasted Lemon Chicken
