Ina Garten’s Skillet Roasted Lemon Chicken is a flavorful, juicy, and crispy-skinned dish infused with garlic, fresh lemon, and aromatic herbs. This simple yet elegant meal is perfect for weeknights or entertaining guests, with minimal preparation and maximum flavor.

What is Ina Garten Skillet Roasted Lemon Chicken?

Skillet Roasted Lemon Chicken is a one-pan meal where bone-in, skin-on chicken is seared to golden perfection and then roasted in the oven with a bright, lemony sauce. The high-heat cooking method ensures crispy skin and tender, juicy meat, making it a crowd-pleasing dish.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Skillet Roasted Lemon Chicken

Crispy, golden-brown skin: Searing locks in flavor and texture.
Juicy and flavorful: Fresh lemon, garlic, and herbs infuse the chicken with a rich taste.
One-pan dish: Easy cleanup with minimal effort.
Perfect for any occasion: Ideal for weeknight dinners or special gatherings.
Pairs well with sides: Complements roasted vegetables, mashed potatoes, or salads.

Ingredients Needed to Make Ina Garten Skillet Roasted Lemon Chicken

1 whole chicken (3 1/2 to 4 pounds), butterflied
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
1 lemon, zested and juiced
4 cloves garlic, minced
1/2 cup dry white wine (or chicken broth for non-alcoholic version)
1/2 cup chicken stock
1 tablespoon unsalted butter
1 whole lemon, thinly sliced

Instructions to Prepare Ina Garten Skillet Roasted Lemon Chicken

Step 1: Preheat the Oven

Set the temperature: Preheat your oven to 450°F (230°C).
Prepare the skillet: Use a large ovenproof skillet (such as cast iron).

Step 2: Prepare the Chicken

Pat the chicken dry: This helps the skin crisp up.
Season generously: Rub the chicken with olive oil, salt, black pepper, and thyme.
Add lemon zest and garlic: Massage them into the skin for extra flavor.

Step 3: Sear the Chicken

Heat the skillet: Place it over medium-high heat and add a little olive oil.
Sear skin-side down: Cook for 4–5 minutes until golden brown.
Flip and add liquids: Turn the chicken over, add white wine (or broth) and chicken stock.

Step 4: Roast the Chicken

Arrange lemon slices: Place the lemon slices around the chicken.
Transfer to oven: Roast for 25–30 minutes or until a thermometer inserted into the thickest part reads 165°F (75°C).

Step 5: Make the Sauce

Remove chicken: Let it rest on a cutting board for 5 minutes.
Reduce the sauce: Simmer the skillet juices on the stovetop, adding butter for richness.

Step 6: Serve

Slice the chicken: Cut into pieces and drizzle with the lemony pan sauce.
Enjoy immediately: Serve with your favorite sides.

What Goes Well With Ina Garten Skillet Roasted Lemon Chicken

Roasted vegetables: Pairs well with carrots, Brussels sprouts, or asparagus.
Mashed potatoes: Creamy potatoes complement the tangy sauce.
Garlic bread: Great for soaking up the lemony pan juices.
Side salad: A fresh arugula or Caesar salad balances the richness.
Rice or quinoa: A simple grain to complete the meal.

Key Tips for Making Ina Garten Skillet Roasted Lemon Chicken

Use a cast-iron skillet: Retains heat and ensures even cooking.
Let the chicken rest: Resting for 5–10 minutes keeps it juicy.
Crisp up the skin: Broil for 2–3 minutes at the end for extra crispiness.
Use fresh lemons: Fresh juice and zest enhance the flavor significantly.
Deglaze the pan properly: Scrape up the browned bits for a flavorful sauce.

Creative Variations of Ina Garten Skillet Roasted Lemon Chicken

Spicy version: Add red pepper flakes for heat.
Mediterranean twist: Use oregano and feta cheese.
Garlic butter version: Mix melted butter with minced garlic for basting.
Herb-infused: Add rosemary and basil for extra depth.
Honey lemon glaze: Drizzle with honey for a sweet contrast.

Storage Guidelines for Ina Garten Skillet Roasted Lemon Chicken

Refrigerate leftovers: Store in an airtight container for up to 3 days.
Reheat gently: Warm in a 350°F (175°C) oven for 10–15 minutes or microwave for 1–2 minutes.
Freeze for later: Freeze in portions for up to 3 months. Thaw overnight before reheating.

FAQs

How do I keep the chicken skin crispy when roasting?

For extra crispy skin, pat the chicken dry before seasoning, and sear it skin-side down in the skillet before roasting. Broiling for the last 2–3 minutes can also enhance crispiness.

Can I use boneless chicken instead of a whole chicken?

Yes, boneless chicken breasts or thighs can be used, but adjust the cooking time to about 20–25 minutes in the oven to prevent overcooking.

What can I use instead of white wine in the sauce?

Chicken broth, lemon juice, or a mix of both can replace white wine while still maintaining a rich and tangy flavor.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature. The thickest part of the chicken should read 165°F (75°C) when fully cooked.

Wrapping Up

Ina Garten’s Skillet Roasted Lemon Chicken is a flavorful, easy-to-make dish with crispy skin, juicy meat, and a tangy lemon-garlic sauce.

Try it today and enjoy a meal that’s simple yet sophisticated!