One-Pot Wonders
Ina Garten's Skillet-Roasted Lemon Chicken
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28 Reviews
Pups224
November 18, 2020
It is rare that a recipe comes out just as it should without tweaking the second time around. The breast was moist and the skin crispy, a rare occurrence. The sauce was just delicious. I was leery about one tablespoon of salt, but the dish needs it. A very good chicken is an asset.
I can no longer lift a 12” iron skillet so I used a smallish All Clad roasting dish.
The chicken was served with plain jasmine rice.
I can no longer lift a 12” iron skillet so I used a smallish All Clad roasting dish.
The chicken was served with plain jasmine rice.
Donna C.
September 8, 2020
Can this recipe be done with chicken breasts and thighs as pieces instead of whole chicken? I need more than one whole chicken will make?
cmk4330
November 17, 2020
I would think so. I made a small version of it with just two boneless, skin-on chicken breasts and it worked great! Based on that, plus other comments below that doing it in a roasting pan vs cast iron worked, I bet you could do more-than-one-chicken's-worth of pieces in a roasting pan. The key to me is having skin-on pieces; the skin gets so crunchy and good, and keeps the chicken moist.
NXL
August 26, 2020
Fantastic. The fennel is the ingredient I could not possibly leave out. The sauce magically creates itself.
Selma M.
August 14, 2020
A question about step #3 in directions - "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."
Why is it important to pat the sky dry, if you immediately brush it with more oil?
Why is it important to pat the sky dry, if you immediately brush it with more oil?
Jo G.
August 16, 2020
Too help the skin become crispy. Also why you don’t pour the wine directly on the chicken.
Lori E.
August 14, 2020
I've never used a spatchcocked chicken, butI have six bone-in chicken thighs, plus all the rest of the ingredients. Also, my oven doesn't do well at 450 degrees (the smoke alarms goes off). If I roast at 425 degrees for 40 minutes (or maybe 400 degrees for 45 minutes) before adding the wine--that should work, don't you think?
Judy
August 19, 2020
Yes, it should work just fine. I did spatchcock chicken at 400 for 1 hr, and it was perfect.
Susan D.
August 12, 2020
I made this for dinner tonight and it was fantastic! My cast iron pan was too small, so I used an oblong glass dish (smaller than 13" x 9" though), which worked perfectly!
Having recently donated my mini food processor, I used my mortar and pestle for the herb mixture and it worked very well.
The only change I made to the recipe is that I used 3 large cloves of garlic rather than 2, both for the health benefits and because I love garlic.
I served the chicken with brown basmati rice, chopped spinach, and naan. The lemon, onion, garlic, and juices were wonderful served over the rice, as well as over bites of chicken after I cut the meat off the bones on my plate.
I'll definitely make this again!
One last note...
A pair of meat scissors works great for cutting the chicken to remove the back bone! They're a reasonably-priced investment that, once added to your set of kitchen tools, you will use often.
Having recently donated my mini food processor, I used my mortar and pestle for the herb mixture and it worked very well.
The only change I made to the recipe is that I used 3 large cloves of garlic rather than 2, both for the health benefits and because I love garlic.
I served the chicken with brown basmati rice, chopped spinach, and naan. The lemon, onion, garlic, and juices were wonderful served over the rice, as well as over bites of chicken after I cut the meat off the bones on my plate.
I'll definitely make this again!
One last note...
A pair of meat scissors works great for cutting the chicken to remove the back bone! They're a reasonably-priced investment that, once added to your set of kitchen tools, you will use often.
tastysweet
August 9, 2020
Don’t have a 12” cast iron pan. Only 10”. I could forgo the drumsticks as neither of us eat them. That might leave enough room. What’s your thought?
David B.
March 18, 2020
This is perfection - the grocery store did not have fresh thyme but I used the dry thyme and classic poultry seasoning mix(my wife does not like fennel) and this is fantastic. The chicken is and veggies are juicy, tender, and I loved drizzling the lemon juices on the veggies. This will become a repeat meal.
SandraH
January 26, 2020
This was delicious. Since I had something else in the oven, I roasted the chicken at 375 F for about twice as long and added baby potatoes to the skillet (Le Crueset). Great oil and herb mixture to rub all over the chicken. I placed the onion slices in the pan first, then the lemon slices and garlic. The roasted onion slices tasted wonderful and juices were terrific.
Flora
September 27, 2019
Hi! What veggies go well with this dish? Can I put brussels sprouts at the bottom of the skillet? Any advice is welcome :) Thank you in advance!
Donna S.
October 29, 2019
Roasted carrots are great with this dish. Roasted fingerlings. Or begin with a simple salad, lettuce, tomato, cucumber, bell pepper, red onion and maybe some feta - very easy to put together. Brown Rice is another option.
Daniel B.
September 23, 2019
Couple of thoughts about this excellent recipe:
1. The fennel is distinctive, but I have run out and substituted celery seed and parsley and it was outstanding.
2. Because the chicken sits under the foil in the hot pan, it's really crucial to take it out at 155 degrees or the chicken may well be overdone.
3. In my experience, the amount of wine called for the in the recipe is too little. In a 12 inch skillet, I always have to add a bit more to keep it from completely evaporating.
A great recipe!
1. The fennel is distinctive, but I have run out and substituted celery seed and parsley and it was outstanding.
2. Because the chicken sits under the foil in the hot pan, it's really crucial to take it out at 155 degrees or the chicken may well be overdone.
3. In my experience, the amount of wine called for the in the recipe is too little. In a 12 inch skillet, I always have to add a bit more to keep it from completely evaporating.
A great recipe!
Paul
September 22, 2019
Doesn’t the wine and lemon juice destroy the cast iron pan’s seasoning?
YoRc
September 23, 2019
IF your pan was properly seasoned prior to cooking you need only clean it when done and season lightly again using moderate heat.
Any dish with acidic elements, like those you refer to, will be mildly destructive to a well-seasoned pan. That said, cast-iron is highly forgiving of owners who know the value of re-seasoning. Those who claim no need of occasional re-seasoning have unhappy cast iron pans☹️
Any dish with acidic elements, like those you refer to, will be mildly destructive to a well-seasoned pan. That said, cast-iron is highly forgiving of owners who know the value of re-seasoning. Those who claim no need of occasional re-seasoning have unhappy cast iron pans☹️
Sinamen78
September 24, 2019
Can I get the same result with my Le Creuset pan ? And not worry about acidic ingredients.
Estela L.
September 24, 2019
Not sure that it destroys the seasoning but it might affect the flavor as the acid from the lemon reacts with the cast iron
Donna S.
October 29, 2019
Yes, you can use Le Creuset...the photo is a cast iron pan without the Le Creuset coating...so it should work even better!
Sue
September 22, 2019
I have made this more times than I can count! It has never failed me whether for company or just the two of us! Winner, winner, chicken dinner!❤️ Love Barefoot Contessa recipes & yours! My two go to spots for Recipes!
Fran M.
August 30, 2019
I love this. I have a sensitivity to lemon so I use oranges instead. It came out great.
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