One-Pot Wonders

Ina Garten's Skillet-Roasted Lemon Chicken

Name: Ina Garten's Skillet-Roasted Lemon Chicken
Prep time: 20 min
Cook time: 40 min
Yield: Serves 3
Cuisine: American
Ingredients: 2 teaspoons fresh thyme leaves; 1 teaspoon whole fennel seeds; Kosher salt and freshly ground black pepper; 1/3 cup good olive oil; 1 lemon, halved and sliced 1/4 inch thick (see Notes); 1 yellow onion, halved and sliced 1/4 inch thick; 2 large garlic cloves, thinly sliced; 1 (4-pound) chicken, backbone removed and butterflied; 1/2 cup dry white wine, such as Pinot Grigio; Juice of 1 lemon

by: Food52

July 3, 2021

4.4

77 Ratings

Ina Garten's Skillet-Roasted Lemon Chicken

Photo by Quentin Bacon

Prep time 20 minutes
Cook time 40 minutes
Serves 3

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Author Notes

"I can’t tell you how many times I’ve made this! I have the butcher butterfly the chicken so all I do is grind the thyme, fennel seeds, salt, and pepper, mix it with olive oil, and brush it on the chicken. When the lemon slices are roasted and caramelized, you can eat them with the chicken." —Ina Garten

Reprinted with permission from Cooking for Jeffrey: A Barefoot Contessa Cookbook. Copyright © 2016 by Ina Garten. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Helpful tools for this recipe:
- Staub Enameled Cast Iron Skillet
- Five Two Bamboo Double Sided Cutting Board
- Five Two Essential Kitchen Knives

—Food52

Test Kitchen Notes

Featured in: 25 Skillet Chicken Recipes for When You Want Dinner (but Not Dishes). —The Editors

Test Kitchen-Approved

What You'll Need

Watch This Recipe

Ina Garten's Skillet-Roasted Lemon Chicken

Ingredients

2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
¹/₃ cup good olive oil
1 lemon, halved and sliced 1/4 inch thick (see Notes)
1 yellow onion, halved and sliced 1/4 inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
¹/₂ 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.
Notes: Remove the ends of the lemon, cut in half through the stem ends, and slice thinly crosswise. Sometimes I sprinkle the chicken with minced fresh rosemary before allowing it to rest.
Make Ahead: Assemble the chicken in the pan and refrigerate for a few hours before roasting.

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63 Reviews

[email protected] August 13, 2023

I followed this recipe to a T. It is time to cover it and let it sit. It is white, flaccid and the juice is like water. Nothing like the video/pictures shown. My husband is covering the chicken in butter and will try it under the broiler to try and keep me from being so upset. I could cry!!

cosmiccook August 11, 2023

Love ALL THINGS LEMON!!! I bet the La Boite spice MishMish would be divine on this dish (although very pricey). I wonder what Ida's opinions are on this shop in New York (bet she has oodles of their spices)!
Since I have their Lemon Myrtle & some Lemon oil olive-- I'll add these to the recipe next time. Can't wait for lower temps (currently day #4 in 100+ temps) to make this again. Also love this "pesto" from Saveur--it works on all sorts of veggies and accompanies this dish nicely
https://www.saveur.com/recipes/roasted-broccoli-olive-almond-pesto-2/?utm_term=Saveur_Recipes_06.28.2023&utm_campaign=Saveur_Recipes_Active%20Dynamic&utm_source=Sailthru&utm_medium=email

Randy August 10, 2023

Very easy to prep and cook, I enjoyed it with a lemon pasta as a side along with asparagus. I will be making this as a go to 45-minute or less meal with leftovers that are still great.

Lora July 3, 2023

I have made this several times and it’s always a hit. Never thought it as too lemony or bitter. Everyone raves and asks me for this recipe. A larger chicken may need a little more in the oven.

Linda M. April 30, 2023

My pet peeve. This isn’t butterflied, it’s spatchcocked. Doesn’t make a difference to those of us who know, but for someone new…

FrugalCat March 1, 2023

I've made this a few times, with leg quarters, just drumsticks, just thighs, and boneless skinless thighs. One of those 187 ml bottles of wine (from the little 4 packs) is perfect for this. I usually put some carrots or potatoes in the pan too.

cosmiccook January 28, 2023

I did this w Chicken thighs--MY OH MY! LOVED the sauce--it emulsified like a dream! Contemplating doing this w roasted whole chicken!

nofitz January 17, 2023

Easy and absolutely delicious!!

Leslye B. January 17, 2023

I used Meyer lemons and the sauce wasn't bitter. I felt covering the chicken after roasting ruined the crispiness of the skin. I loved the seasoning. I made it in my cast iron pan but wondered why one was called for. I would have preferred making it in my air fryer. Will try that next time.

MiaNYC January 17, 2023

Just made this recipe, and I thought the herb/olive oil mixture was great and the addition of onions in the pan genius. But I didn’t love the lemon. I felt like using all those the slices added a bitterness to the whole dish and were not edible. I loved the addition of lemon juice at the end, though, so I would make it without the slices next time. Also, I didn’t cover the chicken at the end. Just let it rest on the cutting board to keep the skin crispy. I had no issues using my cast iron skillet.

Anny99 January 16, 2023

The chicken was delicious, but the sauce came out very bitter. Any thoughts on that? Could it have been an interaction with the cast iron pan? The lemon pulp did completely disintegrate into the sauce, and the peels had pretty thick pith. Maybe try Meyer lemons next time? Thanks for any thoughts on this!

MiaNYC January 17, 2023

I had the same issue and I think it’s just bitterness from the lemon pith. Next time I plan to omit the lemon (or maybe use segments and zest but not the pith).

cosmiccook January 28, 2023

Its a LOT of lemon--we don't mind the lemon flavor--however Meyers or Preserved lemons will tone down the bitterness-or blanch your lemons a few times in boiling water. You can use the extra water for cooking veggies or stock.

Frau N. January 14, 2023

The breasts were wonderfully juicy but the drumsticks were criminally underdone. We'll have them tomorrow. But will definitely try again because the flavour was really exceptional. Next time I will put the chicken onto a roasting tray to give it more room.

Any thoughts on convection vs. no convection?

Sue January 14, 2023

I’ve made this many times and it’s always come out delicious. Never have the drumsticks been underdone. Maybe try a larger pan to insure the drumsticks have ample room. You’re correct the flavor is so wonderful!

M4238620r January 9, 2023

SO FREAKING GOOD

peppersandeggs January 9, 2023

SO FREAKING MESSY

Chastity S. January 8, 2023

This is delicious but don't use cast iron. The lemons will strip the finish! Next time I'll use Meyer lemon and serve over rice to soak up the pan drippings.

Sue January 14, 2023

I’ve done mine in Cast iron many times, never had that happen but my cast iron skillet was well seasoned. My mother passed hers down to me.

Karen B. August 23, 2022

Very tasty recipe and easy to put together. Makes a good company dinner as you can assemble it ahead of time and refrigerate to cook later. A spatchcocked chicken cooks evenly and is easy to carve.

Deborah R. January 26, 2022

I will definitely be making this chicken again. Super easy to make! I added red potato wedges and those were amazing!

Lpappas January 18, 2022

I love this recipe but caution note. If you cook this in a cast iron pan you will remove any cure of the pan. Lemon being highly acidic reacts with the iron. You will have to recurs the pan after cooking.

dj January 18, 2022

Thanks for the warning.

dj January 17, 2022

No ingredients swaps, no modifications, not a single change required for the simplest, least complicated way to have moist, flavorful chicken with crisp skin.

Domenica January 17, 2022

Followed the recipe but used chicken breasts because that's what i had, so cut the time by 10 minutes. I omitted the salt and added a cut up preserved lemon in addition to a Meyer lemon. So good. Extra lemony. juicy and delicious.

paulinapererariveroll December 28, 2021

The chicken came out perfectly juicy and crispy skin!