American
Ina Garten's Skillet-Roasted Lemon Chicken
This spatchcocked chicken takes Ina's bright lemon-and-herb profile and makes it even more weeknight-friendly by roasting it hot in one skillet until the skin turns crisp and the pan juices concentrate. Fennel seed, onion, garlic, and white wine build a savory base underneath the chicken, so the final sauce tastes layered, not just acidic.
Gluten-FreeDairy-FreeHigh ProteinLow CarbOne Pan
At a Glance
- Time
- 1 hr 5 mins
- Serves
- 3 to 4
- Cost
- Medium
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the oven to 450 degrees F. Grind the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper together, then stir into the olive oil. In a 12-inch cast-iron skillet, arrange the lemon slices in a layer, then scatter the onion and garlic on top.
- Pat the butterflied chicken dry and set it skin-side down over the lemon and onion. Brush with half the herb oil, then turn it skin-side up, pat dry again, and rub on the rest of the oil so the skin can crisp.
- Roast for 30 minutes, then pour the white wine into the pan and continue roasting. The skin should be a deep golden brown and the edges of the lemon should be starting to caramelize; if the breast is browning too fast, tent it loosely with foil.
- Roast 10 to 15 minutes more until the thickest part of the breast reaches 155 to 160 degrees F and the juices run clear. The pan should smell bright and savory, with the garlic soft, the fennel sweet, and the wine reduced into a shallow, glossy sauce.
- Move the chicken to a board and squeeze the lemon juice into the pan drippings, scraping up the browned bits. Let the chicken rest for 10 minutes, then carve and spoon the skillet juices over the top.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free as written; just use a dry white wine and keep the pan juices simple.