One-Pot Wonders
Ina Garten's Skillet-Roasted Lemon Chicken
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43 Reviews
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!
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.
Katewawa
December 4, 2021
I made the critical mistake of not bringing the chicken to room temp-ish before roasting; my cooking time was almost 2x what the recipe states. As a result I basically starved the date I was cooking for (for the first time) who I really wanted to impress. Luckily, because by the time this was done cooking , he was so starving he probably would have thought anything was delicious. Also learned he is extremely patient, which is a great trait. :) Anyway, I added fennel bulb to the onion/lemon in the pan, and would do that again. Agree with the reviewer who said this needed the full tablespoon of salt. Also, fyi, this tastes even better on day 2 and 3.
2tattered
October 25, 2021
A lovely, lively mix of flavors but too much fat! And I’m not fat-shy at all. I meticulously trimmed the thighs I used, even carving out that little triangle of yellow fat but the amount of grease was still too high. Add in the 1/3 cup of olive oil, and it’s over the top. I’ll make it again, but will pour off the sauce and degrease it, then add it back.
Sue
October 20, 2021
I have made this dish many times over a period of years! It has always been a big hit! Juicy, tender & delicious!
peppersandeggs
October 20, 2021
I didn't say it wasn't juicy, tender and delicious. I said it was too lemony.
peppersandeggs
October 20, 2021
I will try this recipe again. The first time I made it I thought there was too much lemon.
Eric G.
April 11, 2021
This was a huge Sunday night dinner hit. My girlfriend said "add that to your repertoire"... The depth of flavour in the sauce is spot on, lemon, tart but balanced. The aromatic rub was a perfect blend
susie
January 8, 2021
I made this two days ago and my husband and I both loved it! It was easier than I thought it would be even though I had to "butterfly" the chicken myself. But cooking was soo easy. I'm so happy to have this recipe and will surely have it again. What a joy!
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.
Edu1298
October 27, 2021
Hello, what type of lemons did you use? I'm asking because I've made this recipe two times with regular yellow lemons (probably eureka), and it comes out a bit too sour.
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.
Louise V.
January 20, 2022
Soaking up any humidity/moisture with paper towel prior to applying the oil is key to turning out extra crispy chicken (when roasting skin-on game hens/poultry). Chicken is often pre-packaged and covered in food wrap, or thawed, trapping moisture inside; purists might even suggest rinsing under cold running water before starting the recipe...
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?
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