Looking for a one-pan chicken dinner that’s easy enough for weeknights but elegant enough for company? Ina Garten’s Skillet Roasted Lemon Chicken is a Barefoot Contessa classic. It features crispy skin-on chicken roasted in a lemony, garlic-infused sauce—all made in a single skillet for maximum flavor and minimal mess.

What Is Ina Garten’s Skillet Roasted Lemon Chicken?

This dish uses bone-in, skin-on chicken breasts, seared until golden, then roasted in a cast iron skillet with fresh lemon juice, thyme, garlic, and chicken stock. It’s finished with a rich, tangy pan sauce that captures all the flavor from the skillet.

Ina Garten Skillet Roasted Lemon Chicken recipe — Ina Garten Skillet Roasted Lemon Chicken

Other Popular Ina Garten Recipes

Reasons to Try Ina Garten’s Skillet Roasted Lemon Chicken

One-pan wonder – Less cleanup, more flavor
Crispy outside, juicy inside – Thanks to searing and oven roasting
Bright and aromatic – Fresh lemon, garlic, and herbs
Make-ahead friendly – Marinate earlier in the day
Perfect for entertaining – Elegant but unfussy
Balanced flavor profile – Rich yet light
Great for leftovers – Reheats beautifully

Ingredients Needed to Make Ina Garten’s Skillet Roasted Lemon Chicken

2 bone-in, skin-on chicken breasts
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
¼ cup freshly squeezed lemon juice (about 1–2 lemons)
1 tablespoon grated lemon zest
3 cloves garlic, minced
½ cup chicken stock
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
1 tablespoon unsalted butter
Optional garnish: chopped parsley or extra lemon wedges

Instructions to Prepare Ina Garten’s Skillet Roasted Lemon Chicken

Step 1: Preheat the Oven

Preheat your oven to 450°F (230°C). Pat the chicken dry with paper towels and season generously with salt and pepper.

Step 2: Sear the Chicken

Heat olive oil in a large oven-safe skillet (cast iron preferred) over medium-high heat. Place the chicken skin-side down and sear for 5–6 minutes, until the skin is golden brown. Flip and cook another 2–3 minutes. Remove chicken temporarily to a plate.

Step 3: Deglaze and Build the Sauce

In the same skillet, reduce heat to medium and add lemon juice, lemon zest, garlic, thyme, and chicken stock. Stir to combine and scrape up any browned bits.

Step 4: Roast the Chicken

Return the chicken to the skillet, skin-side up. Transfer the skillet to the oven and roast for 15–18 minutes, or until the internal temperature reaches 165°F. Baste once or twice with pan juices.

Step 5: Finish the Sauce

Remove skillet from oven and transfer chicken to a cutting board. Simmer the pan sauce over medium heat for 2–3 minutes, then whisk in butter for a silky finish. Adjust seasoning to taste.

Step 6: Serve and Enjoy

Slice chicken and drizzle with warm pan sauce. Garnish with parsley or extra lemon wedges.

Ina Garten Skillet Roasted Lemon Chicken

What to Serve With Skillet Roasted Lemon Chicken

Garlic mashed potatoes or polenta – Creamy side to soak up the sauce
Roasted carrots or asparagus – Adds color and texture
Buttered couscous or rice pilaf – Soaks in lemony juices
Simple arugula salad with vinaigrette – Light and peppery
Crusty bread or baguette – For sopping up sauce
Lemon risotto or pasta – For a bright, indulgent pairing
Glass of chilled white wine – Like Sauvignon Blanc or Chardonnay

Expert Tips for Mastering the Recipe

Pat chicken dry before searing – Helps get crispy skin
Don’t skip searing – Adds deep flavor and texture
Use a cast iron skillet – It retains heat and builds flavor
Use fresh lemon juice and zest – Bottled won’t deliver the same brightness
Rest chicken before slicing – Keeps juices inside
Deglaze with chicken stock or wine – Scrapes up flavorful browned bits
Add butter at the end – Enriches and balances the lemon

Variations of the Recipe

Use chicken thighs – Juicier and more forgiving than breasts
Add white wine instead of some stock – For extra depth
Include shallots or leeks – Sautéed before roasting for sweetness
Top with capers or olives – Mediterranean flair
Add rosemary or oregano instead of thyme – For an herbal twist
Include halved baby potatoes in the skillet – Makes it one-pan meal
Swap lemon for orange – For a sweeter variation

How to Store Leftovers

Refrigerate in an airtight container – Good for up to 3 days
Store chicken and sauce separately – To maintain crispness
Reheat in oven or skillet – Retains flavor and texture
Freeze in portions – Up to 2 months (sauce may need stirring after thawing)
Use a splash of stock when reheating sauce – Restores consistency
Label and date freezer containers – For easy planning

How Do I Reuse Leftover Lemon Chicken?

Slice into grain bowls or salads – Great for meal prep
Toss with pasta and roasted vegetables – Easy and delicious
Stuff into wraps or sandwiches – With greens and a spread
Shred into lemony chicken soup – Light and nourishing
Serve over risotto or couscous – Reheat with a bit of sauce
Dice into scrambled eggs or frittatas – Bright, savory boost
Top on flatbread with herbs and ricotta – Makes a gourmet lunch

Nutritional Value (per serving, based on 2 servings)

Calories: 420
Protein: 35g
Fat: 28g
Carbohydrates: 4g
Fiber: 1g
Sodium: 470mg
Sugar: 1g

FAQs

What type of skillet should I use for Ina Garten’s skillet-roasted lemon chicken?

A heavy, oven-safe skillet, like cast iron, is ideal. It provides excellent heat retention and creates a flavorful sear and pan sauce.

How do I make the chicken skin crispy in this recipe?

Pat the chicken dry before seasoning, sear it skin-side down until golden, and roast uncovered in a hot oven to crisp the skin.

Can I make skillet-roasted lemon chicken with boneless chicken?

Yes, but bone-in, skin-on pieces are recommended for flavor and moisture. If using boneless, reduce roasting time and monitor closely.

What’s the best way to serve Ina Garten’s lemon chicken?

Serve it sliced with the pan sauce over roasted vegetables, mashed potatoes, or a light salad. It also pairs well with crusty bread to soak up the sauce.

Final Words

Ina Garten’s Skillet Roasted Lemon Chicken is everything we love about her cooking—simple, fresh, and absolutely delicious. With golden, crispy chicken and a vibrant lemon-garlic pan sauce, this one-skillet dinner is packed with flavor and perfect for both casual nights and elegant meals. One bite, and you’ll see why it’s a favorite in so many Barefoot Contessa kitchens.