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Ina Garten Skillet Roasted Lemon Chicken Recipe

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.

Ingredients

Scale
  • 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

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.